This is again one of my kitchen experiments. Long ago my aunt told me that adding fresh orange juice to cake batter can create freshness in its taste. I also had lots of black raisins in my fridge. I remember buying these raisins as a humble substitute for blueberries. I love blueberry muffins but couldnt find any berries.
Finally, I thought of marrying the two ideas. Why not have an orange flavored cake which has black raisins in it? Here is the concoction. I must say its worth a shot. The end result was a shiny muffin in which the freshness of orange juice was interrupted by dark, sweet black raisins.
Off this goes to the original recipe event hosted by Lore. Merry Christmas!
Ingredients :
- Orange juice 1/2 tea cup
- Orange peel
- 6-7 black raisins
- 1/2 tin condensed milk
- 100 grams maida / white flour
- 50 grams butter
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
Procedure :
- Extract fresh orange juice.
- Remove the white fiber from the reverse of the peel. Now finely chop the orange rind.
- Deseed black raisins and chop them.
- Mix condensed milk with melted butter.
- Add 1/2 cup of orange juice , beat until thoroughly blended.
- Sift together maida, baking powder, salt and soda. Blend in maida using the cut and fold method.
- Dust the orange rind and raisins in maida. Now gently mix them into the batter.
- Grease & dust muffin molds. Bake in a preheated oven at 175 Deg C for 25 mins.
Sounds delightful, I love the taste of orange in muffins and raisins are always a plus in my book, so the two together…yummy:-)
Wow, Roma have started creating your own baking recipe. Good job.
It’s always great to find out the story behind a delish concoction
. I remember my mom used to activate baking soda with orange juice.
Orange must be the best citrus to pair with raisins, yum! Thank you so much for sharing it with the Original Recipes Round-Up
Happy holidays!
Love the orange in anything…muffins looks yummy..
The muffins looks more than tempting!
I am planning to try Orange Raisin Cake since I dont have a muffin pan! Do let me know on how long I should bake. Also, Cant we use a processor to blend the mix? I tried this, but ended with a hard outer crust and half baked inner
I am no Baking Specialist!!
Ally, Assuming you use the same quantity of ingredients mentioned in the recipe you can bake the cake at 175 Deg C for about 25- 30 mins.
Its not advisable to use a blender to mix ingredients. The butter needs to be beaten to fluffiness to get a spongy cake. Blending in a mixie can cause the butter to curdle due to the heat and force.
The last time you tried baking you were mentioning that you ended up with a hard outer crust and half baked inner layer.
Here are some tips that can help :
1) Never take the cake out of the oven for the first 20 mins at least
2) Once the cake appears done prick it in the center with a toothpick / fork. Only if the stick comes out clean the cake is done. Else it goes back into the oven for further baking till its done.
3) Ensure the temperature is not too high for the quantity of cake you are baking else the outer layers get cooked quickly and start to burn while the inner batter remains intact. Temperature of 175 – 200 Deg C works well.
Hope this helps. Good luck!
Hi Roma, Happy New Year!! this looks like a yum recipe… I love oranges in cakes and such. This looks worth a try!
hey! A very happy new year to you too. Hope this coming year brings health and happiness to all.
Just came across your blog,Roma. I am so glad to see so many eggless recipes posted here!!
Thanks a zillion.
Waiting to try some of them soon.
Love,
Smita.