[Sicilian orange juice cake]

[Sicilian orange juice cake]

Introduction:

"When I see this recipe, I feel like a pound cake. What attracts me most is that I use fresh orange juice as ingredients. Try not to choose the orange juice sold on the market, because those are all made with many other things added and lose the original flavor. The taste of the finished product will be much worse. It will be a good recipe worth collecting. It's absolutely delicious."

Production steps:

Step 1: rinse the fresh orange with flowing water, and then rub it with salt on the skin continuously, then peel the orange and set it aside, and put the orange meat into the juicer to extract the juice

Step 2: cut the butter into small pieces, soften at room temperature, add fine sugar, beat with electric egg beater until the volume is bulky and white, then beat the eggs and add them into the butter paste in several times, each time need to be fully stirred and mixed before adding the next egg

Step 3: sift the low gluten flour into the butter paste (if you want to add baking powder, add it together at this time)

Step 4: mix the butter paste and flour well with a scraper

Step 5: pour the batter into the fresh orange juice and stir it again

Step 6: add Jundu wine (if not, replace it with orange juice, but add a little Jundu liqueur to make the cake more fragrant)

Step 7: add orange peel or salted orange peel, stir well

Step 8: put the cake paper mold into the mold, squeeze in the cake batter, preheat the oven at 170 degrees, and bake in the middle layer for about 18-20 minutes

Materials required:

Salt free butter: 130g

Fine granulated sugar: 80g

Low gluten flour: 130g

Eggs: 2

Salt: 1 / 2 spoon

Fresh orange juice: 50ml

Jundulijiao: 1 tsp (orange flavor)

Fresh orange peel: 1 tablespoon (or salted orange peel)

Note: 12 Mini round molds, 7 muffin cups

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: milk flavor