EGGLESS ORANGE CAKE

1 cup orange juice 2½ cups flour 2½ tsp baking powder ¾ tsp bicarbonate of soda ½ tsp fine salt 3 tbs sugar 1 tin condensed milk (365g) 2 tbs vinegar 1 tbs vanilla essence 1 tbs orange essence 120g butter, melted Zest of 1 orange, finely grated Preheat oven to 180°C, or 170°C for thermo-fan ovens. Line your cake tin with greaseproof paper and spray with Spray and Cook. Sift together the flour, baking powder, bicarbonate of soda and salt. Add the sugar and mix well. Add the orange juice, vinegar, vanilla essence, melted butter and orange essence together, add to the dry ingredients and mix well. Add the orange rind and condensed milk and mix until they are well incorporated. Pour the mixture into the prepared cake tin. Smooth out, tap the cake tin to remove any air bubbles, and bake for +- 25 minutes. Stick in a knife to see if it’s done. If the knife comes out clean, it’s ready. Leave to cool before removing from tin. Orange syrup: 1½ cups orange juice 1½ cups sugar Add the juice and sugar to a saucepan and bring to boil. Simmer until it starts to thicken (about ½ hour). Set aside to cool slightly. Using a skewer, poke holes all over the top of the cake and pour the warm syrup over so that it soaks into the cake. Decorate with finely-grated orange rind and chocolate flake. You can make a glaze by mixing 1 cup icing sugar with 1½ tbs of orange juice. Whisk and pour over the cake and leave to set.

– Eshana Suleman