Orange Pound Cake

Tag: Bake  
Difficulty: 2/5 ★★☆☆☆  
Servings: 2

Mode Reference

Mode: Bake  
Temperature: 170°C  
Time: about 38 minutes

Nutrition Analysis (per 100g)

Energy: 277.3 kcal  
Carbohydrate: 41% | 29.0g  
Protein: 6% | 3.9g  
Fat: 53% | 16.3g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Orange: 250g
• White sugar: 5g

Part B

• Butter: 100g (softened)
• Powdered sugar: 80g
• Salt: 1g
• Egg: 100g

Part C

• Cake flour: 100g
• Baking powder: 2g

Part D

• Honey: 20g
• Orange juice: 10g
• Rum: 5g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients

Step 2/7

Rub the surface of the orange with salt, use a zigzag knife to grate the skin into orange zest and set aside (only take the yellow part), add fine sugar and stir to mix the candied sugar. Cut the oranges in half and squeeze the juice for later use

Step 3/7

Use an electric mixer to beat the softened butter until it becomes feathery, add powdered sugar and salt and beat evenly. Add the egg liquid in three batches and beat until absorbed. Then add 15g orange juice and candied orange zest, beat evenly.

Step 4/7

Sift Part C and add to the butter paste, mix evenly with a spatula and pour into a 26cm pound cake mold that has been greased with butter in advance.

Step 5/7

Gently shake the mold to release the air, use a small spoon to spread the cake batter into a concave shape in the middle and place the mold on the baking sheet

Step 6/7

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second level of the machine and start cooking immediately.

Step 7/7

Mix Part D into syrup. After cooking, carefully unmold and brush with syrup while hot. Seal and refrigerate overnight before slicing and serving.