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 fibre from them. Pre-heat the oven for 10 mins at 180 degree C.
Take a big vessel, 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.
Sugar can be avoided if you want to get the flavour of honey in the cake.
Add yogurt, orange segments and the grated peels in it. Whisk 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, there are no lumps and flour seen in the batter.
Grease a round cake mould and pour the batter into it.
Bake the cake for 20 mins at 200 degree C and reduce the temperature to 180 degree C. Bake for another 20 mins or till the cake is firm and slightly golden from outside.
Remove the cake from the oven and let it cool for 20 mins.
Slice it and serve with tea or with whipped cream.
The navel orange-honey cake is extremely moist with a beautiful orange hue.
The heady flavours of cinnamon, honey and orange peels is hard to resist. And the segments of oranges in between the cake makes it more scrumptious.
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Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.