Sicilian orange cake
By VicentaLakin
The Sicilian orange cake, which actually adds orange juice and orange crumbs to the pound cake, makes some of the greasy ones taste nice and greasy, which is the best. This is my favorite winter energy snack
Recipe Recommendations
- unsalted butter 250g
- low-gluten flour 250g
- eggs of 4
- fine sugar 180G
- freshly squeezed orange juice 75ML
- lime zest 1 tablespoon
- baking powder 1/2 teaspoon
- rum 10ml
- salt a little
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Sicilian orange cake
1
Omnicorn one with salt first
2
Burn it again with water
3
(b) Crumbs of orange skin with a ginger plate
4
I'm not sure I'm going to be able to do that
5
Add fine sugar to soft butter
6
An electric omelet or hand spun to the loosest hair: thinly fluffy, hand scratched with feathers。
7
Eggs scattered
8
A small number of times added to the distributed butter, each time evenly smoothed and smoothed, and the next time
9
(a) Add orange juice and orange pellets, and evenly mix them
10
I'm not sure if I'm going to do this
11
Low-banded flour, powdered powder and salt mixed into butter
12
Slice it with a rubber razor, evenly mixed it, so don't draw a circle like a dumpling, otherwise the flour will be sprained and the taste of the finished product won't be soft。
13
Scratch the paste with a spoon, full of about 7 and 8 cents
14
In a 180-degree oven, baked for 20 to 25 minutes and out of the oven。