Every year after CNY, I would have lots of mandarin oranges, banana, persimmons and pomelo fruits. So, one can expect my next few bakes to be using these fruits. Last year, I have tried turning my mandarin oranges into marmalade. It was really nice but required a lot of patience and efforts. Hence I am still procrastinating that. Wanted to bake the Gula Melaka Banana Walnut Cake again but hahaha… the kids have helped to finish up the bananas. Can’t think of anything for persimmons yet but hey! The pomelo! I can bake pomelo chiffon! But I have a sudden craving for butter cakes …
Maybe I can try re-create a pomelo butter cake recipe? (^-^) And without any doubts, I chose Mich’s (Piece Of Cake) orange butter cake recipe as the base recipe to work on. The butter cake turned out a success! I am so thrilled! (^-^) There’s no crack on the top. The texture of the cake is moist and crumbly. The cake is infused with buttery taste and lingering pomelo fragrance. It does not matter anymore the increase of my waistline after this CNY (as if I have ever been bothered. Kekekeke), this cake is definitely worth the inches and pounds (^-^)
Orange Butter Cake (8-inch round, or a 7-inch for a taller cake)
- 227gram – room temperature
- 175 gram caster sugar
- 220 gram plain flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 2 tablespoons pomelo zest
- 5 tbsp. pureed juice from pomelo sacs (approximately 3 sacs)
- Grease and line an 8” round baking pan. I lined only the bottom of the pan and grease lightly with butter the side. Preheat oven to 170 degree C. Sieve flour, baking powder and salt and set it aside.
- Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the pomelo zest.
- Slow down the mixer and slowly add in the flour. Finally stir in pomelo juice. Mix until well combined but do not overmix.
- Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
- Bake for 50-55 minutes or until cooked through when tested with a skewer.
- Leave to cool in the pan for 10 minutes. Turn over on a cooling rack to let the cake cool completely.
- When cake is cooled, turn it upright again and it is ready to be served.
This cake will pair so well with a cuppa of Earl Grey or English Breakfast. Makes a perfect snack for tea-time!