Orange Gugelholf Cake
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.
| 250 g | Butter |
| 195 g | Castor sugar |
| 4 | Egg |
| 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 |
Thickening ingredients:
| 1 tsp | Potato starch mixed with 1 tbsp orange juice |
Garnish:
| 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.
Pal Sweet® Recipes
