香橙Bundt cake食譜

 

少崇報道會, 除了Apple muffins, 還有同樣是新試做的Olive oil orange bundt cake
食譜來自 Baked Explorations 一書
前幾個月到上海街, 就是特別為這食譜買bundt cake模
這模焗出來的蛋糕都很靚, 中間空心又易令蛋糕熟透, 所以很喜歡它

蛋糕採用初榨橄欖油及純乳酪, 感覺較健康
即磨的橙皮令整個蛋糕充滿清新橙味 

到超級市場一買就買了兩樽大初榨橄欖油
要做多幾次呢個蛋糕耗盡佢

以下是食譜
我經常諗, 咁樣抄人地食譜出來會否侵犯版權?
但見到好食譜, 我又想同大家分享
要查探下先

Mom's olive oil Orange Bundt by Baked

Ingredients:

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs, separated
2 cups granulated sugar
1 cup plain yogurt
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste or 1 1/2 teaspoons pure vanilla extract
1/4 cup icing sugar, sifted, for dusting

1. Preheat oven to 180C

2. Generously butter the inside of a 10-inch bundt pan, dust it with flour and knock out the excess flour

3. In a large bowl, whisk together the flour, baking powder, and salt, set aside

4. Beat the egg yolks until they are pale and light, slowly pour in the sugar until it is completely incoporated

5. Add the yogurt and olive oil and mix until thoroughly combined

6. Add the orange zest and vanilla, and mix until just incorporated.

7. Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined

8. In another large bowl, beat the egg whites until stiff peaks form. scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. add the remaining egg whites and gently fold until they are almost completely combined. do not rush the folding process.

9. Pour the batter into the prepared pan and bake for 40 - 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knift inserted into the cake comes out clean. transfer the pan to a wire rach to cool completely

10. Just before serving, dust the cake with icing sugar

The cake can be stored at room temperature, covered tightly, for up to 3 days