the classic recipe ~ sicilian orange cake 经典配方~西西里橙子蛋糕 ♡(.◜ω◝.)♡

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
鸡蛋(室温)4颗
泡打粉1/2小匙
盐一小撮
鲜榨橙汁 75毫升
苦杏酒 10毫升
橙皮 1大勺

Directions/方法

IMG_7196- whisk eggs lightly and then warm it slightly in a bain marie. set aside
鸡蛋打散隔水加温至微热状态备用

- add sugar to butter and beat till pale and fluffy
黄油加入糖,将其打发至如羽毛般膨松发白的状态

- add egg mixture into the above in 4-5 additions, incorporating well before adding the next batch
将微温的蛋液分4-5次加入黄油,每一次都搅拌至完全吸收后再加入下一次的量

- 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
一次性加入橙汁和苦杏酒,低速搅拌均匀

- add in orange zest and incorporate well
加入橙皮屑翻拌均匀

- 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. 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,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

- bake for 60 mins or until a skewer inserted into the cake comes out clean. do note that baking time is only for reference
根据模具的大小灵活掌握烤制时间,我这只用到60分钟,用牙签插入不会带出湿沾的面糊即为成熟

- once baked, unmould cake immediately to allow to cool. wrap 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,包保鲜膜冷藏一晚后切片食用

Personal notes/温馨小贴士:

IMG_7190- i halved the recipe and used 96g of sugar and 3 tbsp of orange zest
我做了食谱分量的半份,用了96克糖和3大匙橙皮

- 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
如果没有苦杏酒,可用同分量的君度(橙味利口酒)或橙汁替代

IMG_7189classic recipe and cake for afternoon tea
经典配方、经典的下午茶蛋糕
✩⃛*ෆʃᵕ ॢᴗ ॢᵕ)꒡◡꒡*ƪෆ*✩⃛

Pollution index: 174 (unhealthy)

 

 



Categories: Cakes, Pound cakes

21 replies

  1. 我要。。。。一杯热咖啡和两片蛋糕,还有你,陪我一起喝待会的下午茶
    我们不见不散哦。。。哈哈哈
    蛋糕烤得很美,很湿润的感觉

  2. Victoria,你知道吗?我已习惯每天有空时一定会到访,因为你家的东西太精彩了!!

  3. This is one of my favourite cake…..in fact my keeper’s. Glad you try this out.

  4. 下午茶在几点开始,我要book一个seat,嘻嘻!

  5. Hi Victoria,
    This is indeed a lovely classic cake. It looks really moist and tender, and perfect for tea!

  6. Lovely cake, I have yet to try. Too much butter in our ‘system’ for now after the LTU butter event but I’ll sure bake this one day.

  7. 这款蛋糕应该有很浓郁的橙香味。我也要吃!

  8. 好久没做蛋糕了
    一片。。。。

    请我吃一片就够了

  9. I haven’t had a really good pound cake for a long long time. This looks very nice. It’s hot here in Japan and citrus food gives me an appetite! Looks very delicious!

  10. What is amaretto? Time for tea … :)

  11. 你的蛋糕做的真好, 非常的柔软湿润。。我也想试试呢!

  12. 原来Amaretto是杏仁酒;长知识了,谢谢。蛋糕太诱惑了,我忍不住;把食谱拿走了。

  13. i’ve bookmarked this for some time and yet to bake ….

  14. The pound cake looks moist and i like the way it cracked on the top, perfect!

  15. Is my eyes playing trick on me, your loaf pan seems really long. I think I ate this before and it is really nice.

  16. at what point do you slice in the cake during baking?

    • Hello shanna, the recipe indicates when it forms a skin and to me, it takes anything between six to eight mins (note this varies from oven to oven). You should watch your cake with eagle eyes during the first ten mins of baking. I baked another loaf of this, this time, slitting BEFORE putting it to bake. Verdict? It yielded exactly the same signature crack. So to me, there wasn’t a big difference.

  17. thx for your swift reply! Mhmm, no sure what to try. I am afraid of opening the oven during baking (collapsed cake?) but i am now running into the kitchen to make the cake :-) (Btw: love your blog!!!)

    • So sweet of your Shanna :) thanks so much for your encouragement. Maybe just slit before baking. If you decide to slit during baking, don’t worry, the cake won’t sink but you need to be fast before too much cold air enters the oven. I do tend to get nervous when I open oven during baking too but since it didn’t make any difference in this case, maybe just do the normal pound cake method :)

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