Take dry fruits of your choice into a sauce pan. Cut it into small chunks, if required. Pour orange juice and boil. Let it cook for about 10 minutes. Switch off the flame and let it cool down. If you prefer to use butter instead of oil. Add it at this time.
Crush the whole garam masala. Grind together sugar granules, garam masala and orange zest or outer peel into fine powder.
Add this to the pan along with dry fruits. Add vanilla essence and sugar caramel and mix well.
In a seperate bowl, mix all the remaining dry ingredients: wheat flour, salt, baking powder and ginger powder with a whisk and keep it aside.
To the dry fruits pan, add all the remaining wet ingredients: buttermilk and oil. Mix again.
The mixture will look like shown in the below first picture. To this, add the wheat flour mixture and using a spatula, fold in one direction till it combines well.
Preheat the oven @ 140 degree. Grease the baking tin with oil and dust it with flour. Take out the excess flour. Pour the batter into the tin and bake for 60 minutes. Here, I have used Philips Fryer to bake the cake. And I’m totally in love with it.
If a toothpick inserted at the centre comes out clean, then it’s ready. Take the tray from the fryer or oven and let it cool for 10 – 15 minutes and finally unmould the cake. Cut it after it completely cools down.