Thursday, November 25, 2010
Orange Butter Cake
This was baked quite sometimes ago. I have been thinking of baking this orange butter cake, and since I need a flavour from my maid agent to counsel my helper so I took this opportunity to bake this cake for her as a gift :).
Ingredients: (for one 8" x 3.5" x 3" and 12 cupcakes)
225g butter (softened)
200g castor sugar (if you prefer to have sweeter cake, you may increase to 225g but I reduced to 180g)
225g self raising flour (sifted)
1 small orange (I used medium size naval orange)
1. Wash a whole orange, cover with water in a small pot, bring to boil and then turn fire down to simmer orange slowly for about 20-30 minutes.
2. Cut cooked orange and remove the seeds and blend it, set aside to cool.
3. Cream butter and sugar till light and fluffy.
4. Add eggs, one at a time to beat till well blended
5. Add the orange pulp, mix it well
6. Fold in flour and gently mix it. As oranges and eggs vary in size, if you feel that the final batter is too soft (ie, not dropping consistency per normal butter cake), please don't hesitate to add 1 or 2 more tbsp of sifted flour to bring it to the right consistency.
7. Pour batter into a greased and lined 8 inch cake tin.
8. Baked in a preheated oven at 170C for 40-45 mins or till skewer comes out clean.
9. Let cake cool in the pan for about 5mins before turning it out on a cooling rack
1. If the cake turn brown before cook, then use aluminium foil to cover and continue with the baking
2. The orange puree MUST be room temperature when you add it to the cake mixture, so you can prepare the orange puree in advance, does not have to be necessarily just before you start baking (I did it one day in advance, I chilled the orange puree in the fridge and brought out to room temperature).
The cake is soft and moist, I ate once when the cake was just cooled, the texture is so fine like melt in my mouth kind. The cupcakes were shared among my family and colleagues, all given thumbs up. The only "negative" comment for the cake was a bit too sweet, probably due to the sweet orange.