Orange Pound Cake has an amazing freshness to it, with the citrusy taste enhanced by the orange zest and a vibrant colour which makes it so appealing!
Some days back Sue shared this recipe with me on FaceBook. I love oranges in baked goodies. I think they add an amazing freshness to any recipe and hence, this was a recipe, I knew I had to try. Luckily, I also had some oranges lying at home. I loved the way this orange pound cake came out! The sweetness was just right and eating the cake left a lovely nice orange freshness in the mouth. The only complaint I had with the cake was my fault, I over baked it a little bit. I would have loved to take it out of oven say about 5 mins before.
Now, this is an out of turn recipe, I had something else planned for today but I made this one yesterday and loved it. The texture and the aroma of this cake was amazing. I had to post it today 🙂
I did make some changes to the recipe though. One, I replaced some of the maida with atta (I was tempted to replace more but I thought pound cakes are usually heavier and I didn’t want to take the risk. Next time, I make this I will put more atta than this time) and I added more orange juice to the recipe to compensate for that. A lot of people are asking me why do I keep substituting maida with whole wheat flour. Well, I do because Ojas eats a lot of baked goodies and I don’t like giving him lot of stuff with maida.
Hence, most of the baking in the house these days is done with atta (at least half atta and half maida). The key thing to remember when one is substituting maida with whole wheat flour is that whole wheat flour absorbs more moisture than maida. So one has to increase the quantity of moisture in the goodies. Moisture in cakes typically comes from water, milk, juice, eggs so just increase the quantity of these ingredients. And the second thing is that whole wheat cakes, typically, are a little heavier than maida cakes. This can usually be solved by increasing some of the raising agents like eggs or baking powder or by adding a pinch of baking soda. But remember don’t overdo them. If you keep these two things in mind, baking with whole wheat flour is not as scary as it feels.