Orange Diced Pound Cake
1.
Put the diced orange zest in a bowl, add 10ml of rum, mix well and soak for half an hour.
2.
Add the powdered sugar after the butter has softened at room temperature
3.
Stir by hand until roughly uniform
4.
Then turn on the electric whisk and beat until the color becomes lighter and the volume is enlarged.
5.
Add egg liquid in portions
6.
Whipped evenly
7.
Add some vanilla extract
8.
Continue to beat evenly
9.
Sift in a mixture of low-gluten flour, cornstarch, baking powder and salt
10.
Stir evenly
11.
Add milk
12.
Continue to stir evenly
13.
Add the soaked orange zest
14.
Stir well
15.
Pour the mixed cake batter into the mold and press it slightly to make the cake batter in the mold appear with a high concave edge in the middle
16.
Put the mold into the lower and middle layer of the preheated oven, 180 degrees for about 40 minutes
17.
When heated for about 20 minutes, the surface of the cake has become hard and colored. Use a knife soaked in water to quickly draw a line
18.
After being out of the oven, let it cool for a while and then demould it
19.
Next, make the syrup: Pour the caster sugar and water into a small pot, heat it to a boil and turn off the heat
20.
Add lemon juice
21.
Add Cointreau and mix well
22.
Then spread the syrup evenly on the surface of the cake that has been aired until it is warm, wrap it in plastic wrap and put it in the refrigerator overnight and then slice it.
Tips:
1. The butter and powdered sugar are mixed by hand first and then the electric mode is turned on, which can prevent the powdered sugar from flying;
2. When adding the egg liquid, you need to pay attention to adding it in batches, and each time you must add the egg liquid completely after the next time;
3. The temperature and time required for baking need to be adjusted according to the actual situation of your own oven;
