Рецепт Orange Cranberry Cake
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Orange Cranberry Cake
Here is another recipe adapted from Taste.com. I really regretted for not making the full recipe as I was afraid that the cake would be too big my family. Well, the cake turned out to be a bit small for us and there wasn't much to go round. This pretty, simple and flavourful Orange Cranberry Cake is so yummy and light. I love the dried cranberries that I've added (original recipe used poppy seeds) and this goes so well with the orange icing. So if you're going to bake this cake, you must not forget to frost the cake with the orange icing otherwise you'll not get to enjoy the full taste of the cake.
Orange Cranberry Cake
- 70g Fresh orange juice
- 65g Greek natural yoghurt
- 50g Dried cranberries, cut to small pieces
- 125g Butter, softened
- 110g Caster sugar
- Zest of 2 oranges
- 2 Eggs (70g each)
- 170g Plain flour
- 1 tsp Baking powder
- Orange icing
- 75g Icing sugar, sift
- 1/2 - 3/4tbsp Fresh orange juice
Method:
Preheat oven to 160C. Brush a small bundt pan (20cm/8 inch) with melted butter lightly grease. Combine the orange juice, yoghurt and dried cranberries in a small bowl.
Use an electric beater to beat the butter, caster sugar and orange zest together until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
Sift flour and baking powder over the egg mixture. Add the yoghurt mixture and use a spatula to fold until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake in over for 45 minutes or until a skewer into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.
Orange icing
Combine the sifted icing sugar and 1/2 tbsp orange juice in a bowl until smooth with a rubber spatula. Add a little more orange juice if the icing mixture is still thick. Pour orange icing into a piping bag with nozzle tip #3 and pipe lines on cake. Set aside for 20 minutes or until the icing is set.
70毫升 鲜橙汁
65克 酸奶油
50克 干蔓越莓，切小
125克 牛油，稍软
110克 白砂糖
2粒 香橙屑
2个 全蛋 （约70克一个）
170克 面粉
1茶匙 发粉
75个 糖粉，过筛
1/2 - 3/4汤匙 鲜香橙汁
预热烤箱致160度。准备一个8寸圆烤模，图牛油。
面粉和发粉一起过筛入蛋糊中，加入酸奶油；用橡胶刮刀拌匀即可。将面糊倒入烤盘，用橡胶刮刀抹平表面。烤约45分钟或用牙签扎入蛋糕内部，扒出的牙签没残留物，就表示烤熟了。
让模内的蛋糕放凉约5分钟，脱模后放在铁丝架上待凉。
用橡胶刮刀把过筛糖粉及1/2汤匙香橙汁拌匀之顺滑，可多加一点橙汁假如觉得糖霜还是很干。
用裱花袋装入Wilton#3号嘴挤出线条在蛋糕上。把蛋糕放在温室大约20分钟，等糖霜软变干变硬即可享用。