An easy-peasy orange cake where you can simply use orange marmalade instead of using orange peels.

Ingredients:

1. Yoghurt Half Cup
2. Eggs 2, medium-sized
3. Vegetable Oil Half-cup
4. Vanilla Essence 1 teaspoon
5. All purpose flour 1 and 1/4 cup
6. Orange Marmalade 1 and 1/4 cup (Alternatively, Orange Peel 2 tbsp and Sugar 1 cup)
7. Corn Flour 2 tbsp
8. Baking Powder 1 tsp
9. Baking Soda 1 tsp

Preparation Method:

1. In a large bowl, take eggs and whisk them well. Add yoghurt, vegetable oil, vanilla essence, and whisk once again till everything gets incorporated well. 
2. Add marmalade, and mix again. 
3. In a separate bowl, sieve the all purpose flour along with baking powder, baking soda, and corn flour. 
4. Fold this flour mixture into the bowl with the eggs with the help of a whisk. If it feels too thick, add milk, bit by bit, until the cake batter consistency is achieved. 
5. Take the bundt cake tin, grease it, dust it, and pour the batter into the tin. Tap it a couple of times to release any air bubbles.
6. Preheat the oven at 180 degrees celsius, and bake for about thirty minutes. In my oven, I prefer to lower the heat to 150 degrees celsius after 15 minutes. I used a 8-inch cake tin. 
7. Bake it until you get the desired golden crust, and the prick test comes out clean. 
8. Allow it to cool on a rack before turning it upside down. 
9. Dust it with powdered sugar and enjoy the moist, delicious cake at any point of time. 

Note(s):

• In any citrus dessert, the amount of sugar used is slightly more to adjust the tartiness.