Orange Pound Cake
Overview
I dug out a bag of diced orange peels that had been stored for a long time. In line with the principle of not wasting, I used them in a pound cake that is very suitable for this season. It tastes super good~~ Ingredients: Cake body: 125g butter, 125g powdered sugar, 150g eggs, 100g low-gluten flour, 100g corn starch, 35g milk, 3g baking powder, a pinch of salt, 50g diced orange peels, 10ml rum Syrup: 15g fine sugar, 25g water, 15ml lemon juice, 10ml Cointreau
Tags
Ingredients
Steps
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Put the diced orange peel into a bowl, add 10ml of rum, mix well and soak for half an hour and set aside
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After the butter is softened at room temperature, add the powdered sugar
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Stir by hand until roughly uniform
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Then turn on the electric whisk and beat until the color becomes lighter and the volume increases
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Add egg liquid in portions
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Beat evenly
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Add appropriate amount of vanilla extract
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Continue to beat evenly
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Sift in mixture of cake flour, cornstarch, baking powder and salt
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Mix well
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Add milk
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Continue to mix evenly
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Add the soaked orange peel
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Mix well
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Pour the well-mixed cake batter into the mold and press it slightly to make the cake batter in the mold appear concave in the middle and with a high edge
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Place the mold into the middle and lower racks of the preheated oven at 180 degrees for about 40 minutes
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After heating for about 20 minutes, the surface of the cake will have hardened and colored. Use a knife dipped in water to quickly score a line
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Remove from the mold and set aside after cooling slightly
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Next, make the syrup: Pour the fine sugar and water into a small pot, heat over low heat until it boils and then turn off the heat
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Add lemon juice
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Add Cointreau Liqueur and mix well
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Then evenly cover the surface of the warm cake with syrup, wrap it in plastic wrap and refrigerate overnight before slicing and eating
