Sicilian Orange Cake

Overview

This Sicilian orange cake actually adds orange juice and orange zest to the pound cake, making the originally greasy pound cake refreshing and fruity. Compared with the original or chocolate flavored pound cake, this is the most delicious pound cake. This is also my family’s favorite winter energy snack——

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• egg
• freshly squeezed orange juice
• low gluten flour
• orange zest
• rum
• unsalted butter
• fine sugar
• salt

Ingredients

Steps

1. 1 One navel orange, wash it with salt first;

   

2. 2 Blanch it again with boiling water;

   

3. 3 Use a ginger grinder to grind out the orange zest;

   

4. 4 Use a juicer to squeeze out orange juice and set aside;

   

5. 5 Add caster sugar to the softened butter;

   

6. 6 Use an electric whisk or hand whisk to beat until fluffy: fine and fluffy, with feathery marks across the hand whisk.

   

7. 7 Beat eggs;

   

8. 8 Add small amounts to the whipped butter several times, stirring evenly each time before adding the next time;

   

9. 9 Add orange juice and orange zest, mix well;

   

10. 10 Add rum and stir evenly;

    

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

    

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

    

13. 13 Use a spoon to pour the cake batter into the mold until it is about 70-80% full;

    

14. 14 Place in a preheated oven at 180 degrees, bake for 20 to 25 minutes, and take out.