IMG_8241this cake is so refreshing.. i love how the power of orange juice permeated the entire cake.. really yummy
这蛋糕吃起来特清新。。橙皮和橙汁儿渗透正个蛋糕,香气十足。。太好吃了

Recipe adapted from The Domestic Goddess Wannabe with modifications to suit my baking pan 
* i am using a 23 x 7.5 x 7.5 cm loaf pan

Ingredients 

135g cream cheese, room temperature
68g unsalted butter, room temperature
150g caster sugar
grated zest from 1 orange
3 large eggs
200g plain flour
1 heaped tsp baking powder
slightly lesser than 1/2 tsp baking soda
1/8 teaspoon salt
36ml freshly squeezed orange juice
145ml plain yogurt
72g fresh or frozen blueberries * i used dried blueberries, plumped up with hot water for 5 mins
*i added 1 tsp vanilla extract & 1/2 tsp blueberry liquer

IMG_8244食材 
*因用了 23 x 7.5 x 7.5厘米长形烤盘,所以我在原食谱上做了调整

奶油奶酪 135克,室温
无盐黄油 68克,室温
绵白糖 150克
1颗香橙的橙皮
鸡蛋 三大颗
面粉 200克
泡打粉 1大匙
苏打粉 少于1/2小匙
盐 1/8小匙
鲜榨橙汁 36毫升
酸奶 145毫升
新鲜或冷冻蓝莓 72克 *我用了蓝莓干,事前用热水泡了 5分钟
*我加了1小匙香草精和1/2小匙蓝莓利口酒

Directions/做法
IMG_8245– Grease and line baking pan
烤盘抹油、铺上烘焙纸

– Cream together butter and cream cheese in a mixing bowl
黄油和奶油奶酪放入容器打发

– Grate the zest of an orange and add this to the sugar and add this to the butter/cream cheese mixture and mix until the mixture is light and fluffy
削过的橙皮加入白糖中,将其加入黄油/奶油奶酪中继续打发至蓬松

– Add the eggs, one at a time, and beat to combine after each addition *if using vanilla extract, stir in after eggs have been incorporated
鸡蛋一颗一颗加入黄油,每一次都搅拌至完全吸收后再加入下一颗的量 *如用香草精,可在混合鸡蛋后拌入

– Add the dry ingredients and the wet ingredients (orange juice+yogurt) in the sequence dry-wet-dry-wet-dry
接着,将干食材与湿性食材(橙汁和酸奶)以干、湿、干、湿、干的程序加入鸡蛋糊

– Add the blueberries and incorporate
最后加入蓝莓,拌匀

– 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
蛋糕糊装入模具在操作台上轻磕,使面糊均匀无空洞,用刮刀将表面抹平至中间低两端高的状态

– Bake in preheated oven of 170 degrees C for about 50-55 mins * i baked for 64 mins. 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
入预热至170摄氏度的烤箱烘烤 50-55分钟*我烤了64分钟,表面结皮后,可用刀尖沾水在中间划一道,便于蛋糕表面整齐的开裂

– Once baked, unmould cake immediately to allow to cool. i wrapped with cling wrap and place in fridge to chill overnight before slicing and serving
蛋糕出炉后立即脱模晾凉。我将蛋糕包上保鲜膜冷藏一夜后才切片食用

IMG_8243

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(6) Comments

  • Daisy Tang (June 13, 2015)

    漂亮,真漂亮!看到那颗粒的蓝莓特喜欢!

  • Charmaine (June 14, 2015)

    Are those sweet lil packed cakes for Mimi & I??? Love the smell of citrus…n ooooh….blueberries too…

  • Karen Yap (June 15, 2015)

    Cheerful bright orange colour. … must be yummy too 😀

  • Fera Rosalina (June 18, 2015)

    I need to try this for sure… whoooaaa nom nom ….

  • 婉婉下午茶 (June 19, 2015)

    哎哟!这天然波波点蛋糕真可爱!!❤

  • rachel (June 21, 2015)

    很美

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Victoria Bakes – Baking into the Ether