Recipe can be found @ Zesty South Indian Kitchen
What you need
All-purpose flour: 1½ cup / 210 g (I used Unbleached King Arthur flour)
Granulated sugar: ¾ cup/156g
Unsalted butter: 3 tablespoon
Canola oil: ¼ cup/ 46g
Yogurt: 1/3cup (I used home made one)
Baking soda: ¼ teaspoon
Baking powder: ¼ teaspoon (I used aluminum free one)
Salt: ¼ teaspoon
Vanilla extract: ½ teaspoon/2g
Orange Zest: 1 tablespoon
Orange juice: ½ cup (about 3 oranges)
Freshly grated ginger: ½ tablespoon
For orange glaze
Orange juice: 1/5 cup
Sugar: ½ tablespoon
How I made
Preheat oven 350 degree Fahrenheit. Line the 9 inch cake pan with parchment paper and butter and flour the sides and set aside.
Zest the orange and extract the juice from them and set aside. Grate ginger using a micro plane or a zester and set aside.
Mix the orange zest with sugar and set aside.
In a large bowl sift together flour, baking soda, baking powder and salt and set aside.
In bowl mix oil, melted butter and sugar and beat them until everything gets incorporated well. To this add orange juice, yogurt, vanilla extract and mix again for 30 seconds, to this gradually add eggs at time (I forgot this added two eggs at same time) and combine everything well.
To this add dry ingredients as two addition, mix well during every addition.
Pour the batter into the prepared cake pan. Bake for 28 minutes or until skewer comes out clean.
Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.
While cake is cooling make orange glaze by reducing orange juice and sugar in medium heat for about 3 minutes. Pour the glaze over the cooled cake.