When someone says that they’ve just baked the finest cake they’ve ever made, and then goes on to share the recipe, it makes you sit up and take notice. Someone on facebook shared this on a recipe forum, and I just had to give it a shot.
Banana cakes are awesome enough already, and what I like about them is that you can substitute whole wheat flour for plain flour without reducing the magic. The addition of orange only makes it even more delicious. I wouldn’t say it was the best cake I ever made, that would be stretching it. But it definitely was good. Soft and spongy and absolutely divine with fruits and custard. Enjoy!
Ingredients:
3 eggs
1 cup sugar
½ cup oil
2 tbsp vanilla essence
1 big orange
1 medium sized ripe banana
1 cup flour (plain or whole wheat)
1 tsp baking powder
a pinch of baking soda
Instructions:
- Preheat the oven to 180 °C and grease and flour a 9 inch cake tin.
- Sift the flour with the baking soda and baking powder.
- Squeeze the orange to extract all juice. Grate the peel.
- Mix the eggs, sugar, oil and vanilla essence until frothy n foamy.
- Grate and mix the orange peel with the banana. Mix this into the egg-sugar mixture, and add the orange juice. Mix well.
- Pour into cake tin and for 40-50 minutes or until a knife inserted comes out clean.