Orange mashed potato cake

Overview

There are a lot of oranges at home, and I don’t like fruits in winter, so I used them to make cakes. I grated some orange peels, squeezed some orange juice, and baked them together using the butter emulsification method. The cake was super delicious. The first thing I felt after eating it was that I would never want to eat muffins baked with the salad oil premix method again. The whole cake was soft and delicious, especially the addition of orange peels, which gave the cake a little more flavor. Finally, it was also very good to put some steamed purple sweet potato puree on top. This little cake is more delicious when eaten warm. It will be a little hard after being refrigerated, but it will become soft and delicious once heated.

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• baking powder
• butter
• cake mix
• egg
• orange
• purple sweet potato puree
• white sugar

Ingredients

Steps

1. 1 Prepare the required materials, steam the purple sweet potato puree in advance and beat it finely with milk and sugar

   

2. 2 Wash the oranges with salt, rub some with a tool to check the peel and set aside, and squeeze out 70G of orange juice

   

3. 3 After the butter has softened, put it in a food processor and stir for two minutes

   

4. 4 Add sugar and beat until volume changes, fluffy and fragrant

   

5. 5 Beat the eggs and add them to the butter in batches (beat once and then add half of the egg liquid

   

6. 6 Add orange juice and orange zest

   

7. 7 Continue stirring until mixed and absorbed

   

8. 8 Sift in cake flour and baking powder

   

9. 9 Use a spatula to stir until the powder is dry

   

10. 10 Put the prepared cake batter into small muffin cups

    

11. 11 Place in the middle rack of the oven at 190 degrees for 20 minutes

    

12. 12 Put the purple sweet potato puree into a piping bag and pipe it on top of the cake

    

13. 13 The texture is very soft and delicious