IMG_7192Recipe adapted & translated from 静心莲

Ingredients (makes a 22cm removable bottom round pan cake or 20 cupcakes)

250g unsalted butter, softened
250g caster sugar
250g low protein (cake) flour
4 eggs, room temperature
1/2 tsp baking powder
pinch of salt
75ml freshly squeezed orange juice
10ml amaretto
1 tbsp orange zest

IMG_7187食材 (可做一个22厘米圆形活动底烤盘蛋糕或20个杯子蛋糕)

黄油(室温软化) 250克
幼砂糖 250克
低筋粉 250克
鲜榨橙汁 75毫升
苦杏酒 10毫升
橙皮 1大勺


IMG_7196– whisk eggs lightly and then warm it slightly in a bain marie. set aside

– add sugar to butter and beat till pale and fluffy

– add egg mixture into the above in 4-5 additions, incorporating well before adding the next batch

– add in sifted flour, salt and baking powder all at once into butter/egg mixture. beat on low speed till batter is no longer lumpy
一次性将低粉、盐、泡打粉混合过筛入打发的黄油中, 打蛋器低速略微搅拌均匀,至无干粉颗粒

– pour in all orange juice and amaretto and blend well on low speed

– add in orange zest and incorporate well

– pour batter into cake pan and knock it against the bench a few times to remove bubbles. use spatula to smoothen the top of the cake

– bake in preheated oven of 170 degrees C. when the top of cake begin to form a layer of “skin”, use a slightly wet knife and quickly make a long slit along lengthwise of the cake ~ this allows the cake to rise and split more evenly

– bake for 60 mins or until a skewer inserted into the cake comes out clean. do note that baking time is only for reference

– once baked, unmould cake immediately to allow to cool. wrap with cling wrap and place in fridge to chill overnight before slicing and serving

Personal notes/温馨小贴士:

IMG_7190– i halved the recipe and used 96g of sugar and 3 tbsp of orange zest

– i made my cake in a 20 x 5 x 5 cm loaf pan, and baked the cake for 44mins
我的模子是 20 x 5 x 5厘米 的迷你烤盘,蛋糕烤了44分钟

– feel free to substitute amaretto with equal amounts of Cointreau or orange juice

IMG_7189classic recipe and cake for afternoon tea
✩⃛*ෆʃᵕ ॢᴗ ॢᵕ)꒡◡꒡*ƪෆ*✩⃛

Pollution index: 174 (unhealthy)



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