Eggless Orange, Raisin and Pistachio Cake

Cakes taste better when we add fruits. Fresh fruits make the cake softer and flavorful.

Here I baked Eggless Orange Raisin and Pistachio Cake with fresh orange juice and orange zest. This orange cake was so soft and every member of my family loved it very much.

I used a fresh orange to extract juice and orange zest.

Ingredients

• All purpose flour – 1½ (one and half) cup
• Fresh orange juice  –  ½ (half) cup
• Powdered Sugar – ¾ (three by fourth) to 1 cup (adjust as per sweetness of orange juice)
• Salt-less butter – ⅓ (one third) cup
• Warm water – ½ (half) cup
• Orange zest – 1 tablespoon
• Roasted Semolina/rava – 1 heaped tablespoon
• Baking powder – 1½ (one and half) teaspoon
• Baking soda – ¾ (three by fourth) teaspoon
• Pistachio and raisins, chopped – 1 tablespoon each
• Saffron colour – pinch
• Salt – pinch

Method

• Sieve all purpose flour, salt, baking soda, baking powder in a bowl; add chopped pistachio, raisins, orange zest, powdered sugar, saffron colour, semolina and mix well.

• Bring the butter to room temperature; add warm water, orange juice and beat well; add with the flour and mix well; the cake mix is now ready.

• Grease a baking mold, dust with flour; pour cake mix and ensure that it spreads evenly.

• Bake it at 180 degree Celsius for 30 to 40 minutes or till a tooth pick comes out clean when you check.

• Now Eggless Orange Raisin and Pistachio Cake is ready.

• Allow it to cool and cut into pieces.

• Serve this simple orange flavored cake.

Tips

• This cake is likely to be more moist and soft as fresh orange juice and orange zest is used.