hi I tried this cake it was absolutely deliciously decadent my family loved it thank u so much we had it it with unsweetened whipped creme with orange zest .. yummy it tasted like a posh French dessert😆 much love to u❤
Veena I made the orange cake, everything went well, the size of the tin was a little over the 7" size, after doing everything, i forgot the rind, I just put it with the fruit that decorated the top of the cake. It baked well but a little over 40 mins as my oven is a gas one. It baked well looking moist but when cold and I touched the top lightly it came on yo my finger. This is the problem with gas ovens, so I put it under the grilled for a few seconds and it was fine but I think a little dryness in the cake. All the same it was tasty but I think if I left it as it was and served the cake with a spoon it would have been great. All the same veena all my guests loved it and I enjoyed it. If there are any tips I need to know when this problem crops up I would be glad to know. No hurry Veena at your leisure
@@Larry-qf7lw Rita, it looks like you underbaked the cake and also it didn't get enough heat on the top and therefore remained wet. Can you set the temperature on your gas oven? Without the right equipment it's difficult to get perfect baking results.
@@PataCake but all ended well veena, the cake was loved and finished. Next time I will work on the best temperature . As long as you are there Veena I have no fear because you respond immediately. Forgot to mention I took decorated cake orders and also baked 20 kgs of cake as serving for a wedding 10 kgs in each tray. I know baking but sometimes something goes wrong but I manage
I tried the orange semolina cake today and it turned out perfect. Moist and light, I will definitely make this again. Thanks Veena for your lovely recipes.
Another great video and recipe Veena. I too love cakes with oranges or lemons. My daughter and I will definitely try this out. Your detailed attention to technique is so special, and most of us amateur cooks don't realize that technique is as important as the recipe. This is why when one shares recipes with friends, and the final product does not come out the same, they ask if you left out any ingredient! Also, I have never seen a cooking video with eco-friendly tips and you are definitely a pioneer in that regard. Bravo!
Thank you so much for the fulsome appreciation, Cynthia. I try my best to see I convey every important bit of information in the ten minutes or so of my video, so that my subscribers and viewers don't have any problem getting it right.
Thanks for the appreciation, Vrushali. Will add the rava cake to my list of requested recipes. In the emanwhile, do try out my mawa cake. It's amazingly tasty.
Hi Veena, Thanks a lot, sorry to worry u.Incase if I require tip. Or I didn't follow your instructions on d video I request u to pls help. God bless u abundantly. This is for all kind reply 👍👍👍
Jocyleen, you are welcome to ask for help with any of my videos. Please don't hesitate to ask for clarifications, explanations, or to get your doubts cleared. I would be so happy to help you.
Hi Veena, your rescipes r always 👌👍 But I be very touched if u give your ingredients in d description box. When I see your video I find difficult to jot down d ingredients. I hope u will take it easy. God Bless stay blessed stay safe 🤩
Thanks for appreciating my recipes, Jocyleen. About the ingredients, the content in my description box is already quite a lot. And if I add the ingredients list there, I'll have to take off some other important information from there (information that's important for having my video ranked by google and youtube). Hope you understand. Also, most people who have a website of their own prefer to just put a link to the ingredients list that's present on the website since they already have to include this list there. Have you tried clicking on the link in the description box? In fact, most viewers find it convenient to get the ingredients list from there because on the website you also have a re-cap of the procedure. So no need to watch the video again and again. And in case you have to watch the video, the link to the video is also available on the website.
Veena Rita here. Am making the cake on Monday since it is my birthday on Tuesday. Since you said not to fill the cake tin more than 2/3rd can I use a loaf tin which is almost 10"x6" and the depth is about 3". I will check if I have a slightly bigger round pan . Tku Veena
You're welcome, Rita. The loaf pan is a little too big, but it will do . The height / thickness of the cake will be slightly less, around 2 inches, that's all. Go ahead and use the pan. And hope you have a wonderful birthday.
I used the potato peeler to see how it would turn out, I must say an excellent method to avoid the pith. You are extremely patient in teaching Veena. Also since the peel is out and am making the cake tomorrow morning can I keep it in the fridgexas also the juice in a bottle for tomorrow. 120ml of juice is difficult, can I make it 150 because the marking is shown or cup wise how much to use. Tku Veena you are wonderful
@Larry-qf7lw You're very welcome Rita. Yes, you can keep the finely shredded/chopped zest and the juice in the fridge. 120ml is 1/2 cup. If your juice is a little less and you don't have any more oranges, add a little water to it. But only if it is just 1 or 2 tbsp less than what you need.
Hi Saira! Yes you can, but see that you whisk the butter, sugar, and eggs really well, to ensure the cake will be light. I would suggest replacing just half the maida with whole wheat flour, that is, use 1/3 cup maida, and 1/3 cup atta.
The proportions too will change if you leave out the eggs, Loretta. But I'll be uploading the eggless version of the orange semolina cake soon. Have received quite a few requests for the same. So stay tuned.
hi I tried this cake it was absolutely deliciously decadent my family loved it thank u so much we had it it with unsweetened whipped creme with orange zest ..
yummy it tasted like a posh French dessert😆
much love to u❤
You're most welcome. I'm so glad your cake turned out great and you absolutely loved it.
Lovely 👌
Thanks for the appreciation, Jessie.
Loved your environmental friendly tip...thank u
You're so welcome, Sangita. And thanks for the appreciation.
Very nice and easy to make recipe 👍
Thanks, Surya.
Thanks so much.Baking it tomorrow.Tx.
You're most welcome, Bernadine.
Thanks 😊 Veena very nicely done and easy to learn
Thanks, Jemeera.
Veena I made the orange cake, everything went well, the size of the tin was a little over the 7" size, after doing everything, i forgot the rind, I just put it with the fruit that decorated the top of the cake. It baked well but a little over 40 mins as my oven is a gas one. It baked well looking moist but when cold and I touched the top lightly it came on yo my finger. This is the problem with gas ovens, so I put it under the grilled for a few seconds and it was fine but I think a little dryness in the cake. All the same it was tasty but I think if I left it as it was and served the cake with a spoon it would have been great. All the same veena all my guests loved it and I enjoyed it. If there are any tips I need to know when this problem crops up I would be glad to know. No hurry Veena at your leisure
@@Larry-qf7lw Rita, it looks like you underbaked the cake and also it didn't get enough heat on the top and therefore remained wet. Can you set the temperature on your gas oven? Without the right equipment it's difficult to get perfect baking results.
@PataCake veena the cake was fully baked I can assure you because it is not like an electric it never gets browned on top.
@@Larry-qf7lw for baking you need good heat from the top as well as the bottom. That's why in an electric oven, both heaters have to be turned on.
@@PataCake but all ended well veena, the cake was loved and finished. Next time I will work on the best temperature . As long as you are there Veena I have no fear because you respond immediately. Forgot to mention I took decorated cake orders and also baked 20 kgs of cake as serving for a wedding 10 kgs in each tray. I know baking but sometimes something goes wrong but I manage
@Larry-qf7lw , Wow! 20 kgs cake! And cake decoration orders! You seem quite an experienced and accomplished baker. Keep going! Good job!
I tried the orange semolina cake today and it turned out perfect. Moist and light, I will definitely make this again. Thanks Veena for your lovely recipes.
Glad to hear that. Thank you, Lorraine.
Lovely recipe 💕
Thanks a lot, Valerie.
Another great video and recipe Veena. I too love cakes with oranges or lemons. My daughter and I will definitely try this out. Your detailed attention to technique is so special, and most of us amateur cooks don't realize that technique is as important as the recipe. This is why when one shares recipes with friends, and the final product does not come out the same, they ask if you left out any ingredient!
Also, I have never seen a cooking video with eco-friendly tips and you are definitely a pioneer in that regard. Bravo!
Thank you so much for the fulsome appreciation, Cynthia. I try my best to see I convey every important bit of information in the ten minutes or so of my video, so that my subscribers and viewers don't have any problem getting it right.
Looking yummy.. n easy to make...
Thank you so much.
Looks yummy. Will surely try it 👍
Thanks, Ann.
Very nice receipe. Ma'am pls share us rava cake / iyengar cake receipe
Thanks for the appreciation, Vrushali. Will add the rava cake to my list of requested recipes. In the emanwhile, do try out my mawa cake. It's amazingly tasty.
@@PataCake ok
@@vrushalizope3425 , thanks.
Veena, very important part I loved is your tip to reserve butter paper rap. Thanks.
You're welcome, Jocyleen.
Hi Veena, Thanks a lot, sorry to worry u.Incase if I require tip. Or I didn't follow your instructions on d video I request u to pls help. God bless u abundantly. This is for all kind reply 👍👍👍
Jocyleen, you are welcome to ask for help with any of my videos. Please don't hesitate to ask for clarifications, explanations, or to get your doubts cleared. I would be so happy to help you.
Veena , 🙏👍
Nice
Thanks, Ravindra
Perfect
Thank you!
Hi Veena as Easter is round the corner could you show us easy marzipan easter eggs
Hi Jillann. My videos for the next two months have already been planned. But with many requests for Easter eggs, I'll see what I can do to oblige.
Thanks for your prompt reply.🙏
You're most welcome.
Hi Veena, your rescipes r always 👌👍
But I be very touched if u give your ingredients in d description box. When I see your video I find difficult to jot down d ingredients. I hope u will take it easy. God Bless stay blessed stay safe 🤩
Thanks for appreciating my recipes, Jocyleen. About the ingredients, the content in my description box is already quite a lot. And if I add the ingredients list there, I'll have to take off some other important information from there (information that's important for having my video ranked by google and youtube). Hope you understand. Also, most people who have a website of their own prefer to just put a link to the ingredients list that's present on the website since they already have to include this list there. Have you tried clicking on the link in the description box? In fact, most viewers find it convenient to get the ingredients list from there because on the website you also have a re-cap of the procedure. So no need to watch the video again and again. And in case you have to watch the video, the link to the video is also available on the website.
👌👍❤
Thank you, Sharad-ji.
Veena Rita here. Am making the cake on Monday since it is my birthday on Tuesday. Since you said not to fill the cake tin more than 2/3rd can I use a loaf tin which is almost 10"x6" and the depth is about 3". I will check if I have a slightly bigger round pan . Tku Veena
You're welcome, Rita. The loaf pan is a little too big, but it will do . The height / thickness of the cake will be slightly less, around 2 inches, that's all. Go ahead and use the pan. And hope you have a wonderful birthday.
@@PataCake tku Veena. Just tried getting the peel
I used the potato peeler to see how it would turn out, I must say an excellent method to avoid the pith. You are extremely patient in teaching Veena. Also since the peel is out and am making the cake tomorrow morning can I keep it in the fridgexas also the juice in a bottle for tomorrow. 120ml of juice is difficult, can I make it 150 because the marking is shown or cup wise how much to use. Tku Veena you are wonderful
@Larry-qf7lw See that you avoid the inner white part.
@Larry-qf7lw You're very welcome Rita. Yes, you can keep the finely shredded/chopped zest and the juice in the fridge. 120ml is 1/2 cup. If your juice is a little less and you don't have any more oranges, add a little water to it. But only if it is just 1 or 2 tbsp less than what you need.
👍❤️
Thanks, Brenda.
Instead of maida we can use whole wheat flour
Hi Saira! Yes you can, but see that you whisk the butter, sugar, and eggs really well, to ensure the cake will be light. I would suggest replacing just half the maida with whole wheat flour, that is, use 1/3 cup maida, and 1/3 cup atta.
@@PataCake Thank you so much mam god bless you 🌹
@@sairabanoo1950 , God bless you too!
What can I substitute for eggs?
The proportions too will change if you leave out the eggs, Loretta. But I'll be uploading the eggless version of the orange semolina cake soon. Have received quite a few requests for the same. So stay tuned.