Orange Pound Cake with Candied Citrus

so refreshing, so good!

Ingredients:

120g Butter, unsalted

100g Sugar

1 orange (zest + juice)

2 Eggs

1tsp Vanilla Essence

Sift together:

100g Plain Flour

4g Baking Powder

Icing:

60g Icing Sugar Powder

20g Orange Juice

Mix to form a thick viscosity

Candied Citrus:

1 Orange thinly sliced, seeds removed

1 - 2 tbsp Sugar

Method:

1. Preheat Oven at 180 degrees

2. Cream butter, sugar and orange zest until pale and fluffy

3. Beat in the eggs gradually, then beat in vanilla essence

4. Add half of the flour, slowly mix in the mixer, then add in milk, and the remaining flour.

5. Pour into load tin 16cmx8cmx6cm

6. Bake for 30mins

Candied Citrus slice

1. Preheat Oven at 150 degrees

2. Coat the orange slices with sugar and lay on a baking tray with parchment paper

3. Lay another piece of parchment paper over the coated orange slices. Add another baking tray on top to put the weight down

4. Bake for 15mins.

5. Remove top later of baking tray and parchment paper

6. Dry any excess liquid between orange slices with paper towel after this initial bake

7. The slices and rind should start to become translucent

8. Lower the oven temp to 75degree and place to orange peel to dehydrate for 2hr to 2.5hrs. The orange peel should feel dry when touch

9. Carefully remove the slices and place on wire rack to cool

10. Store in container and use it as cocktail garnish or cake garnish

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