Monday, November 17, 2014

鲜橙蔓越莓蛋糕 Orange Cranberry Cake

为了把这个bundt pan从厨房橱柜里拿出来,昨天下午差一点就跌个四脚朝天,还好我练过瑜珈,平衡功力不错,不然很可能会跟着小梯子一起跌倒。还好有惊无险!

上个星期天烤了一粒核桃蛋糕,厨房弥漫着核桃香;这个星期天烤了香橙蔓越莓蛋糕,厨房弥漫着鲜橙香。香气仿佛在传达美味值得等待的讯息。它们都太好吃了。。




食谱取自Ann


材料Ingredients:

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 (我用Lurpak低盐奶油)
110克 白砂糖 (我用100g赤砂糖)
2粒 香橙屑
2个 全蛋 (约70克一个)(我用Omega鸡蛋)
170克 面粉
1茶匙 发粉

70g  Fresh orange juice
65g Greek natural yoghurt
50g Dried cranberries, cut to small pieces
125g Butter, softened (I used Lurpak Slightly Salted Butter)
110g Caster sugar ( I used 100g Brown Sugar)
Zest of 2 oranges
2 Eggs (70g each) (I used Omega Eggs)
170g Plain flour
1 tsp Baking powder


香橙糖霜 Orange icing:
75个 糖粉,过筛 (我用60g)
1/2 - 3/4汤匙 鲜香橙汁


75g Icing sugar, sift ( I used 60g)

1/2 - 3/4tbsp Fresh orange juice


做法 Method:

1) 预热烤箱致160度。准备一个8寸圆烤模,图牛油。
Preheat oven to 160C. Brush a small bundt pan (20cm/8 inch) with melted butter lightly grease.

2) 将橙汁,酸奶油和干蔓越莓混合均匀在小碗里,备用。
Combine the orange juice, yoghurt and dried cranberries in a small bowl.

3) 把牛油,白糖及香橙屑打至滑。然后调慢速度加入鸡蛋。鸡蛋必须分次加入;每打入一个鸡蛋,确定它完全融合,方可继续加入下一个鸡蛋。
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.

4) 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。
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.

5) 让模内的蛋糕放凉约5分钟,脱模后放在铁丝架上待凉。
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.


香橙糖霜做法 Method for Orange icing:

1) 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。
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.

2) 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。 (我用裱花袋,剪个小洞)
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.

16 comments:

  1. Hi Grace, this is such a beautiful cake!
    Where did you get the mould?

    ReplyDelete
  2. Love fruit cake a lot and yours must be soooo delicious.
    Enjoy & have a great week ahead dear.'
    Blessings, Kristy

    ReplyDelete
  3. Replies
    1. 闻到香气自然得请你吃好吃的蛋糕啦!

      Delete
  4. Grace, 你的蛋糕做得很美。我有一次在厨房手忙脚乱的时候试过把蛋糕掉在地上~~~好伤心哦!

    ReplyDelete
    Replies
    1. 这的确是欲哭无泪的事!如果是那种用装饰蛋糕更伤心了!

      Delete
  5. Hi Grace, good balance to avoid a fall ! Phew ! Wiped off the cold sweat ... This fruity Orange Cranberry Cake is so moist and nicely baked. Plus the orange icing ... yummy!

    ReplyDelete
    Replies
    1. Yes, it is a moist and delicious cake. Two adults and one kid finish the whole cake :)

      Delete
  6. Hi Grace,

    Hurray that you have saved the cake!!! phew phew phew... This shows that baking and eating more cakes can make bakers more nimble :p

    Btw, I have a giveaway for 4 lucky winners and hope that you can be one of them :D

    Zoe

    ReplyDelete
  7. 好香好香~我跟着那香味来到你家了^^
    我说啊,不只香,还好漂亮!

    ReplyDelete
  8. this is so pretty leh, I just need to look at it will do lol.

    ReplyDelete

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