This citrus cake has a kick from the local oranges, kinnows, I used. Kinnows are available mid-January to mid-February in northern India and Pakistan. This year, the fruit is particularly juicy, maybe because of the pollution-free days that the region enjoyed for a long time due to the pandemic lockdowns. Use seedless kinnows for the best taste. Otherwise, ensure that you remove all the seeds or your cake will taste bitter.
(Serves 5; 10 slices)
Orange or Kinnow 1 large, seedless
Sugar 3/4 cup
Vegetable oil 1/2 cup
Flour 1 3/4 cup
Baking powder 1 tbsp
Chop the orange roughly. If it is not the seedless variety, ensure that you remove all the seeds.
Grind in a blender and keep aside.
Add oil and sugar to the pan of a stand mixer and mix for about two-three minutes.
Add the eggs, one at a time.
Sift the flour and baking powder together.
Take the pan off and add the flour in using the fold and mix method.
Pour into a greased baking loaf pan.
Preheat the oven at 180 degrees C and bake at 170 degrees C for 40 minutes till a skewer poked into the middle of the cake comes out clean.
Cool and slice.
Serve with a side of marmalade for those who want a more citrusy taste.