Orange Chocolate Pound Cake
by Pineapple Nana
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. The butter is softened at room temperature and mixed with a spatula to form a puree.
2. Sift in powdered sugar and beat with a whisk until the color is white and the volume expands.
3. Add the beaten egg liquid in batches, and fully beat it in each time you add it, and add it the next time.
4. Wash the oranges with salt, drain and peel. Add 5 grams of white sugar and orange zest, stir well and set aside.
5. Mix low powder, cocoa powder and baking powder into the butter paste, add melted dark chocolate, orange zest, and orange juice (or orange wine) and mix well.
6. Put a piece of oiled paper in the 28cm pound cake mold of Xuechu, put the batter into the mold, and spread the batter to the height of the two ends and the low of the middle. Bake in the oven at 180 degrees for 40 minutes.
7. Demould immediately after being out of the oven. Because the batter is spread to the upper end and lower end, the cake will crack naturally. If it is smooth, you need to make a cut in the middle of the cake at 20 minutes to make it crack.
8. Sealed and stored, the taste will be better after returning to the oil.
Tips:1. The butter should be sufficiently softened.
2. The egg liquid should be at room temperature.
3. If water and oil separation occurs, add an appropriate amount of low powder in the formula and add it to the butter to continue whipping, which can improve the water and oil separation.
