Sunrise Orange Cake (Wheat & Oats)
A jaggery-sweetened wheat-and-oats loaf brightened with fresh orange pulp and zest — the cake tin is lined with orange slices and caster sugar so the upside-down top bakes into a glossy, citrus-glazed crown.
Per serving
Ingredients
- 240 g (2 cups)Whole wheat flour
- 50 g (1/2 cup)Oats, blitzed
- 2 tspBaking powder
- 1/2 tspBaking soda
- 1/2 tspSalt
- 120 g (1 cup)Jaggery powder
- 1 cupFresh orange pulp (without seeds)
- 1 tbspOrange zest
- 300 ml (1 1/2 cups)Milk
- 2 tspVinegar
- 125 ml (1/2 cup + 2 tbsp)Oil
- 4 tbspChocolate chips
- 4-5Orange slices, thin
- 2 tbspCaster sugar (to line tin)
Method
- 1
Grease a cake tin and sprinkle the base with caster sugar. Lay thin orange slices in an overlapping pattern on the base — they will bake into a glossy candied crown.
- 2
Sieve together wheat flour, oats, baking powder, baking soda and salt — sieve twice for an even rise.
- 3
Stir the vinegar into the milk and rest 5 minutes to make buttermilk.
- 4
In a separate bowl whisk together orange pulp, zest, jaggery powder and oil until the jaggery dissolves.
- 5
Pour the buttermilk into the orange-jaggery mix and whisk.
- 6
Fold the dry ingredients into the wet in 3 additions just until no streaks remain — do not over-mix.
- 7
Fold in the chocolate chips. Pour the batter over the orange-lined tin gently so the slices stay in place.
- 8
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out clean. Cool in the tin 10 minutes, then invert onto a plate — the candied orange side will be on top.