Recipe: Orange Pound Cake

Home Cooking Recipe: Orange Pound Cake

Notes:

I think oranges and cakes are very good. When they meet, they are fresh and sweet. Just like the orange cocoa cake I made before, today this pound cake has become very beautiful due to the addition of oranges.

Ingredients:

Steps:

  1. Home Cooking Recipe: First wash the oranges, use a leather wiper to rub the skin of an orange into orange dander, squeeze the orange juice, and squeeze the juice by hand.

    First wash the oranges, use a leather wiper to rub the skin of an orange into orange dander, squeeze the orange juice, and squeeze the juice by hand.

  2. Home Cooking Recipe: 20 grams of orange juice, add a little orange meat, then add orange dander

    20 grams of orange juice, add a little orange meat, then add orange dander

  3. Home Cooking Recipe: The material is ready, put the room temperature softened butter and fine sugar, salt together, orange juice orange dandruff put together, powder put together, do not like baking powder can not be added, baking powder can help the cake more soft

    The material is ready, put the room temperature softened butter and fine sugar, salt together, orange juice orange dandruff put together, powder put together, do not like baking powder can not be added, baking powder can help the cake more soft

  4. Home Cooking Recipe: Add butter and salt to the butter, use a electric egg beater to send it at a medium speed, and the color will be light and white.

    Add butter and salt to the butter, use a electric egg beater to send it at a medium speed, and the color will be light and white.

  5. Home Cooking Recipe: The egg liquid returned to the room temperature is added in several times, and the butter is fluffy and white, and the volume is about doubled. If the egg liquid is refrigerated, it is easy to separate the butter water and oil.

    The egg liquid returned to the room temperature is added in several times, and the butter is fluffy and white, and the volume is about doubled. If the egg liquid is refrigerated, it is easy to separate the butter water and oil.

  6. Home Cooking Recipe: Add orange juice and orange dander and continue to send it. Mix well.

    Add orange juice and orange dander and continue to send it. Mix well.

  7. Home Cooking Recipe: Pour the powder into the sieve and mix it evenly with a spatula

    Pour the powder into the sieve and mix it evenly with a spatula

  8. Home Cooking Recipe: Pour into the mold, use a small spoon to form the middle low side high

    Pour into the mold, use a small spoon to form the middle low side high

  9. Home Cooking Recipe: The oven is preheated at 180 ° C, the middle and lower layers, baked for about 40 minutes, and the toothpick is inserted and pulled out without baking the cake. Ps: When the baking is about ten minutes, the top will generally crack. If the crack is not ideal, you can take it out with a knife and it will be neat and beautiful. Start the preparation of sugar water during the baking process: 15 grams of sugar and 20 grams of water boiled away from the fire, add 20 grams of orange juice and 10 grams of Cointreau orange wine after a little cooling, rum can also be replaced, no wine, no flavor Almost, it doesn’t affect eating.

    The oven is preheated at 180 ° C, the middle and lower layers, baked for about 40 minutes, and the toothpick is inserted and pulled out without baking the cake. Ps: When the baking is about ten minutes, the top will generally crack. If the crack is not ideal, you can take it out with a knife and it will be neat and beautiful. Start the preparation of sugar water during the baking process: 15 grams of sugar and 20 grams of water boiled away from the fire, add 20 grams of orange juice and 10 grams of Cointreau orange wine after a little cooling, rum can also be replaced, no wine, no flavor Almost, it doesn’t affect eating.

  10. Home Cooking Recipe: After baking, take it out and let it cool for a minute or two. When it is cool to warm, the six sides are full of syrup, and the sugar is completely brushed. Sealed and refrigerated for three days or so is more delicious, but my family can't wait, and immediately eaten ????

    After baking, take it out and let it cool for a minute or two. When it is cool to warm, the six sides are full of syrup, and the sugar is completely brushed. Sealed and refrigerated for three days or so is more delicious, but my family can't wait, and immediately eaten ????

Tips:

This cake has a shelf life of 12 days, which is very suitable for home use. When you are hungry, take a padded stomach. It's better!


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