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Orange Butter Cake

Thursday, October 29, 2009




Whenever i’m baking cakes, i usually i like to do a little alteration. Recipes that normally uses larger cake pan will be substitute with smaller cake tins or even small muffin cups or tarts tins. I find them easier to bake in smaller portions and they only requires a fraction of the time to bake. The difference is just the added work of dividing them into small portion before baking in the oven. This way, i can save time and electricity. Hey, i too can play a part in saving Gaia.

Besides saving energy, i like baking small cute little delicacy purely because they are pleasing to the eye. They look so pretty and adorable and scrumptious! The best part is i can share them with friends and neighbours without having to cut them up and in the process making them unappealing.



Orange Butter Cake


 2                        eggs, room temp.

120 g                 butter, softened

80 g                   sugar

150g                  cake flour

80 ml                orange juice

2                          orange zest

½ tsp                orange paste

2                          orange flesh, diced



 1.    Beat butter and sugar until pale and creamy.

2.    Add eggs, one at a time, until well combined.

3.    Sift flour, baking powder together and add into batter to mix.

4.    Add orange juice, orange zest, orange paste and mix until just combined. Do not overmix.

5.    Add in orange flesh and mix. Do not overmix.

6.    Pour batter into muffin cups or small cake tins.

7.    Bake at 180ºC for 20 minutes.

8.    Remove from oven and let cake sit in tin for 10 minutes before transfer to wire rack

        to cool completely.


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