Sugar Solution:

To moisten the cake, we need to prepare sugar solution. Take the granulated sugar left in the sieve after sifting the above powder into a bowl. Add one table spoon of water to the granulated sugar and mix well till all the sugar is dissolved.

Icing The Cake:

• Unsalted Butter – 10gms (At room temperature)
• Icing Sugar – 125gms (Around One Cup)
• Orange Juice – As Much Required

Take butter into a bowl and smoothen it by creaming with a spoon. Add the icing sugar to the creamed butter and mix. Add sufficient orange juice and prepare spreadable icing. Add one table spoon in the beginning and then add half a table spoon later depending on the requirement. I have used around 1 1/2Tbsps of orange juice to make the icing. Mix well till icing is smooth and creamy. Let the cake cool completely before starting icing. Sprinkle some sugar solution evenly to wet the surface of the cake.  Spoon the icing on the cake and spread evenly. Garnish the cake with orange segments and orange wedges as shown in the movie clip.

Chill the cake in freezer for 30 minutes to get even textured pieces when the cake is cut. Also use a serrated knife to cut the cake to get nice shaped cake pieces.

Points To Remember:

For home made sweetened condensed milk recipe click here. As the sweetened condensed milk used in this recipe is homemade, sweetness is moderate unlike the commercially available sweetened condensed milk. Hence if more sweetness is required add powdered sugar which mixes fast than the granulated sugar.

I have used almonds to give crunch to the cake—however it is optional to use any nuts or completely omit nuts.

Wash the oranges and pat dry them to be dry before grating the zest. Take care not to grate the white portion as it would be bitter. Adding zest enhances the taste of the cake and no need to add any essence while adding zest.

I have used two oranges to extract juice to get half a cup or 135gms of orange juice for the recipe. If more oranges are required use more as the measurement is for 135gms or half a cup of orange juice.

Placing butter paper at the bottom of the tin gives a smooth finish to the cake.

My oven took 15 minutes to get preheated. This step is important to maintain the temperature. Preheat the oven in advance that is while extracting juice itself.

Sifting the dry ingredients mixes the raising agents (baking soda, baking powder) well.

Once the dry ingredients are mixed well with wet ingredients the cake mixture may appear curdled---but do not worry.

Temperatures of ovens vary depending on the capacities—so keep a watch while baking. When the cake leaves the sides of the pan one can check by inserting a toothpick.

To cool the cake, place the removed butter paper on a wire rack and place the cake above it—this will prevent the cake sticking to the wire rack and get the imprints of the rack.

Corn flour in icing sugar absorbs extra moisture and gives texture to the icing. Use fine sieve to sift the prepared icing sugar or else the icing tastes granular and spoils the taste.

Care: While preparing the icing, take care to add orange juice in small amounts. Adding more

orange juice will change the texture and the mixture will become pourable but not spreadable.

Cake can be moistened with sweetened orange juice instead of sugar solution to give extra flavor.

Before cutting a cake freeze it for 30 minutes—the pieces would cut evenly and firmly without getting crumbled. Similarly to cut cake into slices use a serrated knife.

The smell of orange juice and orange zest in the cake ensures that we ask for a second piece.

Prepare this simple cake and enjoy it with your near ones during festivals and non festival days also.