Autumn and winter is the season to eat pound cake, although the calories are not low, but the weather is very suitable for eating this kind of cake, today to recommend a more special orange pound cake, which adds yogurt and almond flour, so that the whole cake body is very soft and moist, plus the blessing of popping oranges, it is really delicious! Just saw this orange pound cake, I thought it would add orange juice or something, in fact, no, the flavor of the orange comes from the real two-petal orange, so be sure to bite down, the orange will burst in the mouth! Combined with yogurt and almond flour cake body, the taste is too rich!
Orange Sour Milk Pound Egg Cake
Materials
Butter 40g
Schukerman powdered sugar 50g
A pinch of salt
1 egg
Schukermann low gluten flour 60g
Schukermann almond flour 20g
Schukermann Aluminum-free Baking Powder 2g
2 oranges (Yongquan oranges)
Thick sugar-free yogurt 80g
Servings: 6 muffins
(1) Take the butter out in advance to soften at room temperature, then add caster sugar and salt.
(2) Whisk until slightly white, feathery.
(3) Add the egg mixture in parts, each time you add it, stir well and then add the next time.
(4) Add yogurt and stir well.
(5) Add flour and baking powder and stir well until there is no dry powder. Refrigerate for half an hour to 1 hour.
(6) Prepare six consecutive Malfen molds and coat the mold with a layer of butter. Sift through a layer of flour and then sweep away the excess flour for better demolding.
(7) Pour the cake paste into the mold, about half the amount, smooth the surface, and add two oranges.
(8) Put into the preheated oven, bake at 170 degrees on high and low heat for 30 minutes, and cover the tin foil for 20 minutes to prevent the color from being too dark.
(9) Cool out of the oven, prepare some white chocolate and light cream, mix some white liquid in a ratio of 1:1.5, cover half of the cake, decorate the other half with chocolate, and finally sprinkle some nuts or colored sugar to make some decorations.
(10) Finish ~ Refrigerate overnight more delicious ~
The first time I made it, because I didn't eat oranges in the first bite, I thought that this was not the taste of an ordinary pound cake, although it was not difficult to eat, but it was not to the point of amazement, and after biting a large bite of the cake body with oranges, I was immediately amazed! The bursting oranges instantly injected soul into the cake! The taste is also too rich ~ you must try ah ~
tips
★ Oranges are very important, we buy is Linhai Spring oranges, orange flavor is rich, slightly sweet and not sour, mild taste, is the taste of traditional oranges, and this pound cake is the most compatible, if it is other varieties of oranges, may rush a little, it is recommended not to choose too sour orange hahaha ~
★ Remember not to be too full when putting the cake paste into the mold, half is enough, otherwise the oranges will be easy to fill.
★ This pound cake is very wet, so please also be careful to remove the mold, the anti-stick step must not be omitted.
★ Want the color to be beautiful, remember to cover tin foil in the next ten minutes.