Not all cakes need eggs, and our Orange Cake is a prime example of that. Delicious as an evening snack or a Sunday dessert, so whip out the baking gear and get your utensils at the ready!!
For the Cake
- 190g All Purpose Flour
- 200ml Condensed Milk
- 125g Melted Dairygold Baking Block
- 125ml Orange Juice
- 3tbsp Powdered Sugar
- 1tsp Vanilla Essence
- 1tsp Apple Cider Vinegar
- 1tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Orange Zest
For the Topping
- 85g Orange Jelly (Yes, we said Jelly)
- 125ml Water
Preheat the oven @ 180 deg for 10 mins.
Line and grease a 8 inch square tin with butter and dust well with the all purpose flour.
Sift the flour with baking powder and baking soda into a bowl and keep it aside.
In another bowl mix well with a hand whisker melted Dairygold Baking Block, condensed milk ,orange juice, powdered sugar, vanilla essence and apple cider vinegar until everything is mixed well.
Make a well in the sifted flour mixture and pour the whisked wet ingredients mixture in the center and gently mix the mixture until you get a smooth and uniform mixture without lumps.
Add orange zest to it and mix well.
Pour the mixture into the greased square tin and tap it twice to remove the air bubbles formed if any.
Place this pan in the center of the oven and bake it for 35-40 mins until the crust is golden brown in color or if the tooth pick comes out clean when inserted into it.
After 5 mins remove it from the pan and let it cool on the wire rack.
For the Topping:
In a large measuring cup, combine 85g jelly with 1 cup boiling water then stir until gelatin is dissolved and add 125ml of cold water; let cool to room temp.
(Tip: Never pour warm jelly. Pour jelly over the back of a spoon into the pyrex dish and refrigerate another hour or until fully set.
Cut into square wedges and serve.
Store it in the air tight container.