Earl Orange Pound Cake

Today, let us learn how to make a relatively simple pound cake with a moist texture! Earl Orange Pound Cake. Those who bake in the pit must try it.

The fresh orange flesh is alluring all over the top of the cake, intertwined with the aroma of Earl Grey tea, blending with a delicate and moist taste.

Refreshing and light, it is a great satisfaction after one bite, and there is no strong burden~

Material:

18x9x6cm pound mold
1 orange (about 200g)
White granulated sugar a 25g
Unsalted butter 100g
White granulated sugar b 80g
2 eggs
Earl Grey tea bag 2g
Low-gluten flour 120g
Baking powder 5g

Production steps

① Gently scrape the orange peel, remove the top, and cut into 3mm wide slices. Add sugar a and water to the pot. Cover the medium heat with a cloth and bring it to a low heat. Turn off the heat after 4-5 minutes, and let it stand to cool. Take out the oranges and cut them into sectors. Set aside the orange juice.
② Stir the softened butter evenly, add white sugar b, orange peel and mix well.
③ Add the beaten egg liquid in batches and stir evenly, then add the tea leaves and mix.
④ Add the sifted low-gluten flour and baking powder and stir at the bottom until there is almost no powder, then add half of the orange pulp and mix together.
⑤ Pour the batter into a mold with baking paper, shake it lightly and press it evenly with a scraper.
⑥ Put the remaining orange pulp on the surface for decoration, and bake in the oven at 180°C for 40-43 minutes. Brush the bread with orange juice after baking, and let it cool before serving.