Sicilian Orange Cake

Name: Sicilian Orange Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Unsalted butter; 250g Low-gluten flour; 4 egg; 180g Caster sugar; 75ml Fresh Orange Juice; 1 tablespoon Orange zest; 1/2 tsp Baking powder; 10ml rum; a little salt

by Celery

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This Sicilian orange cake actually adds orange juice and orange zest to the pound cake, which makes the originally greasy pound cake refreshing and fruity. Compared with the original or chocolate pound cake, this It is the best pound cake.

This is also my favorite winter energy snack—"

Ingredients

250g Unsalted Butter
250g Low-gluten Flour
4 Egg
180g Caster Sugar
75ml Fresh Orange Juice
1 tablespoon Orange Zest
1/2 tsp Baking Powder
10ml Rum
a little Salt

Sicilian Orange Cake

1. One navel orange, first scrub with salt;

2. Scald again with boiling water;

3. Grind the orange zest with a ginger pan;

4. Use a juicer to squeeze out orange juice for later use;

5. Add fine sugar to the softened butter;

6. Use an electric whisk or hand whip until the hair is fluffy: fine and fluffy, and there are feathery marks on the hand.

7. Beat eggs

8. Add a small amount to the whipped butter several times, stir it evenly and smoothly each time, then add it again;

9. Add orange juice and orange zest, and beat evenly;

10. Add rum and beat evenly;

11. Mix low-gluten flour, baking powder and salt into the butter;

12. Use a rubber spatula to cut, press and mix evenly. Do not mix in circles like dumpling stuffing, otherwise the flour will become gluten and the finished product will not taste soft.