 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
|
Grate orange zest. Squeeze the orange and set the juice aside.
In a bowl, cream together butter, sugar and the grated orange zest. (Photo #1)
Stir in eggs, a little at a time, and blend well.
Add flour and dried fruit mix. Combine evenly.
Fill small rectangular molds with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for about 25 minutes until brown. (Photo #2)
While baking, mix sugar syrup, orange liqueur and orange juice.
When baked, brush with the syrup generously while the cakes are still hot, then allow them to cool. (Photo #3)
Glaze with marmalade on top. (Photo #4)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
three 8cm mini pound cake molds |
376kcal |
60 minutes |
|
| butter |
110g |
| sugar |
100g |
| whole eggs |
150g |
| cake flour |
110g |
| dried fruit mix |
75g |
| orange zest of |
1 |
| sugar syrup |
20g |
| orange juice |
20g |
| orange liqueur |
10g |
| marmalade |
40g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
|
|
|
