This Cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey. This delicious orange cake doesn’t get an orangey flavor from a little zest or from orange juice. The secret of this Orangey tasty cake is – The Whole Boiled Mandarin. When Mandarin is boil for that long, its bitterness slips into the water. You can use the whole Mandarin with skin and all, for a moist and delicious result. You can used malta orange as well. Do try this cake..
This Boiled mandarin carrot cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey.
Flour – 1 cup + 1 tsp
( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )
Mandarin – 2 (small)
Dried red cranberry – 1/4 cup
Dried chopped apricot & dried red cranberries – 1/4 cup each
Grated carrot – 1 cup
Powdered White Sugar or fine white sugar – 1/2 cup
Cold milk – 1/4 cup
Refined oil – 1/4 cup
Vanilla custard powder – 2 tbsp
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
A pinch of Himalayan pink salt
- Boil Mandarin (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
- After boiling allow Mandarin to cool down completely. Then remove its pulp and remove pith from the skin.
- Dry mixture: Sieve flour, baking powder, baking soda, Add salt and keep it aside.
- Wet mixture: In a grinder mix sugar, oil, cold milk, bolide mandarin with skin and pulp), vanilla custard powder, and grind into a smooth batter.
- Toss soaked dried red cranberries and chopped dried apricot with 1 tbsp of whole wheat flour. Keep them aside.
- Mix tossed dried red cranberries, chopped dried apricot, grated carrot with dry and wet mixtures. Mix them well.
- Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
- Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
- Adjust sugar according to your taste.
- Baking time may vary.
- If cake batter looks dry, add 2- 4 tbsp of milk.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
- Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
- Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
- No gasket and whistle are needed. Remove them before baking.
- Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
- Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
- Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
- Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
- If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
- Eggless Pressure Cooker Cake is ready.