Delicious and Undiminished Low-sugar Orange Pound Cake

Name: Delicious and Undiminished Low-sugar Orange Pound Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 20g milk powder; 80g butter; 55g Egg liquid; 1 piece orange; 35g Caster sugar; 30g cranberry; 20g rum; 4g Baking powder; 1g salt; 25g Cooked Nuts; 30g High-gluten flour

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In fact, most of this cake is still pound cake, but the ratio of low powder butter and sugar is not adjusted to 1:1:1. I always feel that it is really like that. The small piece of the finished product is quite scary. We still give up after weighing it for a long time. After all, it’s better to give your family a dessert after a meal, which is relatively healthy. Facts have proved that the taste is still good without those two large sugars, and the taste is still soft and sweet after being completely cooled, especially the rich orange flavor, which is really intoxicating. However, although the sugar is low, the amount of butter is still a lot. If the butter is reduced, it is estimated that it will become the taste of steamed buns, so it will be out of the category of pound cake. This one of mine can barely be called an orange pound cake, it's just a low-sugar limited edition!

Delicious and Undiminished Low-sugar Orange Pound Cake

1. Wash the whole orange with salt and rinse with water, peel off the orange peel and peel off the white fascia of the orange peel;

Delicious and Undiminished Low-sugar Orange Pound Cake recipe

2. Cut the orange zest into cubes, add fine sugar, mix well, and marinate for more than 30 minutes;

3. The butter is softened at room temperature, add the marinated candied orange peel and salt to beat, and then add egg liquid and beat into a fine, even and fluffy butter custard;

4. Cut and mix the orange meat into a food processor and smash, and add the chopped cranberries (chopped cranberries and marinate for 20 minutes in rum) into the butter paste;

5. Mix low-gluten flour and milk powder baking powder evenly, sieve and add to the butter paste;

6. Use a spatula to cut and mix into a uniformly thick cake batter;

7. Put the mixed cake batter in an oval mold, sprinkle it with crumbs (soften the butter, add nuts, high-gluten flour and fine sugar, knead it into coarse grains, knead it into a dough, and freeze it in the refrigerator for more than 30 minutes. Just take it out and crush it when you use it);

8. Put it in a preheated 190 oven and bake for 10 minutes, take out the surface and make a knife, continue baking in the oven for 10 minutes, until the surface gold is taken out, let cool and demould.

Tips:
Tips:
The overall recipe refers to the method of making pound cake, but the amount of sugar is greatly reduced, and the taste and health are weighed. It is better to have less sugar. The taste is also very soft and sweet. It is not difficult to imagine if it is really put into 1: The amount of 1, what kind of sweetness will be;
Marinating the orange peel with fine sugar for more than 30 minutes can effectively remove the last bit of bitterness and retain the fragrant volatile oil flavor of the orange peel. The cake made has a very strong orange flavor. Of course, if you really don’t like the remaining points. For bitter taste, you can cut the orange peel into shreds in advance, then boil it in water for 5-10 minutes, then take out the cubes and add sugar;
Before whipping the orange meat into puree, be sure to confirm whether there are nuclei, if it is not removed, it will affect the final taste;
Rum can add color to the cake to the maximum, and it can also effectively remove the fishy smell of eggs;
When dicing the cake, be sure to wait until the cake is completely cooled down. The slices are neat and not easy to break. In addition, the crisps can be omitted if they are not made, and they are equally delicious.
Improvement:
The cake has been cooked twice. The first time the orange peel is pickled for a long time, the finished product does not have any bitterness, only the fragrance of the oranges is retained; the second time I rushed to mix it well, I just used it. The cake remains a bit bitter, which is probably why. Next time, try to cut the orange peel into shreds and blanch it to dry, then mix it with sugar and marinate it to see if the orange flavor of the final cake will be greatly reduced.
Since it is not a special pound cake strip mold, the thickness of the cake is not high, and the final big split mouth is not obvious. Wait until the pound cake mold arrives and try again to get a beautiful big split mouth.