Navel Orange and Honey Egg Less Cake


1/4 cup of Honey
1/4 cup of white sugar (optional)
2 tablespoons of thick curd or Yogurt
1/4 cup of Oil (vegetable/Olive)
1/2 cup of dried fruits (raisins, almonds currents)
1 teaspoon of Baking Powder
1/2 teaspoon of Baking Soda
1/2 teaspoon of Cinnamon powder
1 pinch A of Salt


Wash the Navel orange and grate the outer peel with a grater, make sure not to grate the white part of the orange (will give bitter taste to the cake). Makes about 2 tsp. of orange peel. De skin the orange and take out the segments, remove the fibers from them.
Preheat the oven for 10 minutes at 180°C. Take a big vessel and add both the flours, salt, baking powder, baking soda, and cinnamon powder in it. Sift the dry ingredients twice and keep the vessel aside.
Add the dried fruits in the dry flour mix.
Take another vessel and pour the oil in it. Add honey and whip it gently. You can add the sugar also if you like your cake to be a bit sweeter. I avoided as I wanted to get the flavors of Honey in my cake. Add yogurt, orange segments and the grated peels in it. Whisk it gently.
Add the liquid ingredients to the dry flour mix little at a time. Keep stirring with a very light hand. Stop mixing when all the ingredients are mixed and there are no lump and flour seen in the batter.
Grease a round cake mold and pour the batter into it. Bake the cake for 20 minutes at 200°C and reduce the temperature to 180°C and bake for another 20 minutes or till the cake is firm and slightly golden from outside.
Take the cake from the oven and let it cool for 20 minutes. Slice it and serve with tea or with whipped cream.




The Navel orange-Honey cake is extremely moist with beautiful orange hue. The heady flavors of cinnamon, Honey and orange peels is hard to resist. And the segments of oranges in between the cake makes it more scrumptious. Try it and am sure you will love it.




Friday, November 26, 2010 - 12:01am


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