Orange Gugelholf Cake
Product Used for the Recipe
Bake up a sweet treat. This sweet cake was historically served with afternoon tea. The orange-flavoured cake will gives you a magical twist with it. Try this out, it is simply irresistible.
|195 g||Castor sugar|
|2||Oranges, grated for orange rind|
|1 tsp||Orange paste|
|250 g||Self-raising flour, sifted|
|80 ml||Evaporated milk|
|70 g||Mixed peel|
Topping sauce ingredients:
|150 ml||Freshly squeezed orange juice|
|A dash of||Salt|
|3 sachets||Pal Sweet® Low-Calorie Sweetener|
|1 tsp||Potato starch mixed with 1 tbsp orange juice|
|Some||Silver dragees and mixed peel|
- Preheat oven to 180° C. Grease a gugelholf pan and dust with some flour.
- Combine orange rind and mixed peel with sifted self-raising flour.
- Cream butter, sugar and orange paste until creamy and smooth.
- Beat in eggs, one at a time.
- Fold in flour mixture.
- Add evaporated milk gradually, beat well to combine.
- Spoon mixture into the prepared tin. Bake for 40 – 45 minutes or until a skewer inserted into the cake comes out clean. (If cake starts to brown too quickly, cover with a piece of greased foil.)
- Leave cake in the tin for 10 minutes before removing onto a wire rack to cool.
- For topping sauce: Place orange juice in a small saucepan. Heat up over medium low fire. Allow to simmer for 2 – 3 minutes. Add in salt followed by thickening.
- Remove from heat and add in Pal Sweet® Low-Calorie Sweetener. Stir well. Pour the topping sauce over the cake. Sprinkle some silver dragees and mixed peel over.