Moist, zesty, and so satisfying — this is the kind of cake you’ll bake on repeat.
From My Kitchen to Yours:
You know those recipes that just feel right? This is one of them. I’ve always loved the idea of a soft, citrusy tea cake — but without eggs. After a few messy batches (and a few small wins), I finally found the sweet spot: condensed milk for richness, olive oil for that lovely crumb, and a generous touch of orange zest to bring it all to life.
It’s light, fragrant, and comes together without any fuss. Whether you’re baking for yourself, for guests, or just for a quiet cup of chai — this one never disappoints.
What You’ll Need:
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180g all-purpose flour (maida)
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100g sugar
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Zest of 1 fresh orange
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2g salt (a small pinch)
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180g thick curd (unsweetened yogurt)
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160g olive oil (or any neutral oil you love)
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120g sweetened condensed milk
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½ tsp baking soda
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½ tsp baking powder
Yield & Nutrition:
Makes 6–8 slices
Per slice (approx.):
Calories: ~265 kcal | Protein: ~3g | Fats: ~14g | Carbs: ~30g
Let’s Bake!
Step 1: Preheat First
Set your oven to 160°C (320°F).
Grease a loaf pan or 6-inch round tin and line with butter paper.
Step 2: Start with the Wet Mix
In a mixing bowl, whisk together olive oil and sugar until it looks creamy.
Now add in the curd and the orange zest — this is where that fresh citrus aroma kicks in.
Pour in the condensed milk and give it all a good stir.
Step 3: Mix the Dry Ingredients
In a separate bowl, sift together your flour, baking powder, baking soda, and salt.
Sifting makes sure everything blends evenly (and keeps lumps out).
Step 4: Bring It Together
Gently fold the dry mix into the wet mix.
Don’t overmix — just enough to get a smooth batter. It should be thick, but pourable.
Step 5: Bake
Pour the batter into your prepared tin. Tap it lightly on the counter to release air bubbles.
Bake for 18–22 minutes. Keep an eye on it — a skewer or toothpick should come out clean.
Step 6: Cool & Enjoy
Let the cake cool for a bit in the tin, then transfer to a rack.
Slice and enjoy it as is… or dress it up with a little glaze if you’re feeling fancy.
Want to Take It Up a Notch?
Try this quick orange glaze:
Mix 2 tbsp powdered sugar + 1 tsp orange juice and drizzle over the cake.
Or fold in some chopped almonds or pistachios into the batter before baking for extra texture.
Why This Cake Works Every Time
“Eggless cakes can be tricky, but this one has never let me down. The condensed milk makes it rich, the orange zest makes it feel fresh-from-the-bakery, and honestly? It just tastes happy. I’ve made this for birthdays, chai breaks, and even once at midnight because I was craving something soft and sweet. It’s that good.”
