I remember reading somewhere that in Queen Victoria's days they would give oranges as Christmas gifts. In fact the colour 'orange' came later, earlier on the colour of the fruit would be tagged as 'yellow-red'. Maybe because of the 'red' the fruit found the place in Christmas hampers. Interesting.
In January in Mumbai, orange carts are everywhere. The gorgeous shining roundels are so tempting, that I felt like doing more than just eating them. Try this fresh orange cake. Trust me the freshness of the warm cake is refreshing beyond expectation. Also trust me, it takes only a few minutes to stack into an oven.
Cream 1 cup sugar and 1/2 cup of salted butter with an electric whisk. Once soft and creamy, add 3 eggs and beat well. I usually whisk for a good 5 minutes. Separately sieve 2 cups of flour and 2 tsp baking powder. Also separately squeeze out 1 cup of fresh orange juice and grate orange rind to get a tsp full. Now gently add the flour to to egg-butter-sugar mix and fold in. The cake mix will be like a dough now. Pour in the juice and blend well with a spatula. The batter will now be smooth, soft and it will acquire a dropping consistency. Once the mixing is smooth and without any lumps spoon in the orange rind. One more gentle mix and your batter is set to go into the pre heated oven. Pour it into a ready baking dish laced with butter paper. Bake at 180 degrees for 35 mins.
Enjoy the cake slightly warm. Chocolate goes well with orange, especially dark chocolate. A drizzle with a dark chocolate syrup might romance it up though I love it minus embellishments.
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