Orange & Coriander Whole Wheat Cake Recipe – Easy Baking

Last Updated on 2 months by Neha Deshmukh

Orange & Coriander Whole Wheat Cake Recipe – Easy Baking

Hey everyone! I’m so excited to share this recipe with you. It’s a little slice of sunshine, honestly – a beautifully fragrant, subtly spiced cake that’s surprisingly easy to make. I first stumbled upon a version of this while travelling through Rajasthan, and the aroma of coriander and citrus just stuck with me. I’ve been tweaking it ever since to get it just right, and I think I’ve landed on something pretty special. It’s a wonderful treat for a cozy afternoon with a cup of chai, or even a lovely addition to a festive spread.

Why You’ll Love This Recipe

This isn’t your average cake! It’s a delightful fusion of flavors – the bright zestiness of orange, the warm earthiness of coriander, and the wholesome goodness of whole wheat. It’s moist, flavorful, and a little bit different. Plus, using whole wheat adds a lovely nutty texture that I absolutely adore. It’s a cake that feels good to eat, and good to share.

Ingredients

Here’s what you’ll need to bring this cake to life:

• 275g butter, softened
• 250g caster sugar
• 4 tbsp honey
• 1 orange zest
• 2 tsp coriander seeds
• 4 eggs
• 150g whole wheat flour
• Large pinch salt
• 2 tsp baking powder
• 150g almond meal
• 4 tbsp honey (for the syrup)
• 2 tsp coriander seeds (for the syrup)
• 1 orange juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Butter Quality & Type: I prefer using unsalted butter for baking, as it gives you more control over the salt level. Make sure it’s properly softened – not melted, but easily pliable.

Caster Sugar vs. Granulated Sugar: Caster sugar (superfine sugar) dissolves more easily, resulting in a lighter, more tender cake. If you only have granulated sugar, you can pulse it in a food processor for a few seconds to make it finer.

The Significance of Coriander Seeds in Indian Baking: Coriander isn’t just for savory dishes! In Indian cuisine, it’s often used in sweets and desserts to add a unique, aromatic warmth. Toasting the seeds really brings out their flavour.

Using Whole Wheat Flour – Benefits & Texture: Whole wheat flour adds a lovely nutty flavour and a slightly denser texture. Don’t worry, it doesn’t make the cake heavy! It just gives it a bit more substance.

Almond Meal – Regional Variations & Substitutions: Almond meal (also known as ground almonds) adds moisture and a delicate flavour. In some parts of India, you might find similar cakes using cashew meal instead – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease and flour an 8-inch cake pan. This prevents sticking, trust me!
2. In a bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt. Set this aside – we’ll need it later.
3. In a separate bowl (a metal one works best!), cream the softened butter until it’s pale and fluffy. This takes a few minutes, but it’s worth it! Add the caster sugar, honey, orange zest, and ground coriander seeds. Beat until everything is light and airy.
4. Now, add the eggs one at a time, mixing well after each addition. Add a spoonful of the flour mixture with each egg – this helps prevent the batter from curdling.
5. Gently fold in the remaining flour mixture, followed by the almond meal. Be careful not to overmix – we want a tender cake, not a tough one!
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes. After about 20 minutes, loosely cover the cake with foil to prevent it from browning too quickly.
7. While the cake is baking, let’s make the syrup. In a small saucepan, simmer the honey, coriander seeds, and orange juice for 3-4 minutes, until it’s slightly thickened.
8. Once the cake is baked, let it cool in the pan for about 10 minutes before pouring the hot syrup evenly over the top. Let the cake absorb the syrup for at least 30 minutes before transferring it to a cooling rack.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Cake Texture: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.

Preventing a Dry Cake: The syrup is key! It keeps the cake wonderfully moist. Don’t skip it.

Working with Orange Zest: Use a microplane or fine grater to zest the orange. Avoid grating the white pith underneath the zest, as it can be bitter.

Toasting Coriander Seeds for Enhanced Flavor: Gently toast the coriander seeds in a dry pan for a few minutes before grinding them. This releases their aromatic oils and intensifies their flavour.

Variations

Want to switch things up? Here are a few ideas:

Vegan Orange & Coriander Cake Adaptation: Substitute the butter with a vegan butter alternative, and the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Gluten-Free Orange & Coriander Cake Adaptation: Use a gluten-free all-purpose flour blend instead of whole wheat flour.

Adjusting the Spice Level: Feel free to add a pinch of cardamom or a tiny bit of ginger to the batter for an extra layer of warmth. My grandmother always added a little nutmeg!

Festival Adaptations (e.g., Diwali, Christmas): During Diwali, I sometimes add a sprinkle of chopped pistachios and almonds on top. For Christmas, a dusting of icing sugar looks lovely.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of hot chai or a dollop of Greek yogurt. It also pairs beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

Can I use a different type of flour in this recipe? You can, but the texture will change. All-purpose flour will result in a lighter cake, while spelt flour will add a nuttier flavour.

What if I don’t have almond meal? Can I substitute it? You can use ground walnuts or pecans instead.

How can I tell if the cake is fully baked? Insert a toothpick into the center of the cake. If it comes out clean, it’s done!

Can this cake be made ahead of time? Yes! You can bake the cake a day or two in advance and store it in an airtight container.

What’s the best way to store leftover cake to keep it moist? Wrap it tightly in plastic wrap and then place it in an airtight container. Adding a small piece of apple to the container can also help keep it moist.

Enjoy! I really hope you love this recipe as much as I do. Let me know how it turns out in the comments below!