adapted from The Little Teochew
Ingredients:
170g butter, softened
100g sugar (I reduced this from 225g)
1 large egg + 1 large egg yolk
1 1/2 tbsp orange zest
195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
12 tbsp whole milk
1/2 cup freshly squeezed orange juice
1/2 tbsp poppyseed
Method:
1. Preheat oven to 190 degrees C.
2. Sift flour, baking powder and salt, add in poppyseed and mix thoroughly
3. Cream butter and sugar on medium speed until fluffy.
4. Beat in orange zest and eggs.
5. On low speed, add in sifted flour mixture in 3 parts, alternating with milk and orange juice and ending with flour.
6. Pour batter into pan and bake for about 40mins.
1. Preheat oven to 190 degrees C.
2. Sift flour, baking powder and salt, add in poppyseed and mix thoroughly
3. Cream butter and sugar on medium speed until fluffy.
4. Beat in orange zest and eggs.
5. On low speed, add in sifted flour mixture in 3 parts, alternating with milk and orange juice and ending with flour.
6. Pour batter into pan and bake for about 40mins.
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