"Sicilian orange juice cake"

　　When I see this recipe, it feels a lot like a pound cake, and the most appealing thing to me is that it's made with freshly squeezed orange juice, and I try not to choose the orange juice that's sold in the market to make it, because they're adding a lot of other things, and they're losing the original flavor, and the finished product tastes a lot worse.

WHAT YOU NEED

Ingredients

80 grams of fine sugar
130 grams of low-fat flour
Two eggs.
Fresh orange juice 50 ml
130 grams of unsalted butter
1/2 teaspoon of salt
1 teaspoon of orange liqueur
Fresh orange peel or salted orange pudding 1 tablespoon

How TO MADE "Sicilian orange juice cake"

Steps 1 to 4

1. The fresh oranges are rinsed with running water, then constantly rubbed with salt on the peel, then the orange peel is cut as a backup, the orange flesh is put into the juicer to extract the juice

2. Cut the butter into small pieces, soften at room temperature, add fine sugar, stir in an electric egg beater until the volume is swollen loose and white, then add the eggs in batches to the butter paste, each time needing to be fully stirred before adding the next egg juice

3. Add the low-fat flour through a sieve to the butter paste (if you want to boil the flour, add it together at this time)

4. Use a scraper to mix the butter and flour evenly

5. Pour the good dough into the freshly squeezed orange juice and stir evenly again.

6. If you don't have it, replace it with orange juice, but add a little bit of vinegar to make the cake smell stronger.

7. Add the orange peel powder or salted orange pudding and stir evenly.

8. In the mold, put in the cake paper mold, squeeze into the cake dough, preheat the oven 170 degrees, bake on medium heat for about 18-20 minutes

Handy cooking tips

　　Twelve miniature circles and seven muffin cups