My Nolen Gur and Orange Cake (My Orange Cake with Date Palm Jaggery)

Another mist-mysterious winter morning. I walk into my kitchen, an infant sun playfully projecting a kaleidoscope of images on the whitewashed wall, to brew myself a cuppa.
What do I cook today ? I ruminate. Foraging the kitchen.
That’s when my eyes rest on the luscious oranges. And my tubes of nolen gur.

Can I pair the two – plump oranges with divine nolen gur ? That’s like playing a matchmaker, I smile at myself, how challenging can that be ?

That’s when I decide to infuse the perfume of nolen gur into my orange cake.
Out come the pots and pans.
The flour and the eggs.
Of course the oranges and the nolen gur.

And before long proudly in front of me, the alluring aroma of baking playing riot with my olfactory senses, stands my orange cake with the sinful nolen gur.

My nolen gur and orange cake. The earthy sweetness of nolen gur perfectly complementing the tartness of the oranges. Moist and decadent. Redolent of winter. Enjoy !!!

My Nolen Gur and Orange Cake (My Orange Cake with Date Palm Jaggery)

My Nolen Gur and Orange Cake. The earthy sweetness of nolen gur perfectly complementing the tartness of the oranges. Moist and decadent. Redolent of winter.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course: Dessert

Cuisine: Fusion

Ingredients Method

Ingredients

  

• 21/2 cup maida or refined flour 344g
• 4 eggs
• 1 cup vegetable oil
• 1 cup orange juice
• 1/2 cup patali gur grated
• 1/2 cup nolen gur or liquid date palm jaggery
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp orange zest
• 1/4 tsp salt

Method

 

1. Add orange zest to 3 tbsp oil, cover and keep aside for 30 min.
2. Preheat the oven to 180C.
3. Grease the bundt cake tin generously. Sprinkle flour to all the nooks and corners. Tap off the excess flour.
4. Add the nolen gur to the orange juice, mix well. Keep aside.
5. Sift the flour, baking powder, baking soda and salt to aerate the dry mixture. Keep aside.
6. Take rest of the oil and orange zest oil in a second bowl, add the eggs, one by one, beat well till smooth and fluffy.
7. Add grated jaggery to 1/2 a cup of orange juice - nolen gur mixture mix till well incorporated. Add this to the egg mix.
8. Add the dry mixture to the wet batter, mix gently with a rubber spatula. Do not over-mix.
9. Pour the batter into the greased bundt cake tin, bake at 170C for 35-40 minutes or till a skewer inserted into the center of a cake comes clean.
10. Allow the cake to cool for an hour, gently loose the edges of the cake and take the cake out gently as in the video.
11. Turn it upside down, pierce the cake all over with a skewer. Drizzle the remaining orange juice - nolen gur syrup over the cake.
12. My nolen gur - orange cake is ready to serve.

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