Pound cake:

Butter 150g, sugar powder 130g, honey 10g, one orange, 20g refined sugar, whole egg liquid 130g, low-gluten flour 160g, baking powder 4g, salt 1g, etc.

Decoration:

80g of cream, 6g of sugar, appropriate amount of orange peel and appropriate amount of rosemary.

step

1. Peel the orange, remove the white meat from the peel, cut it into dices, add fine sugar for pickling, and juice the pulp for later use.

2. Add powdered sugar and honey to the butter softened at room temperature and send it to fluffy white volume.

3. Add the whole egg liquid 6-7 times at room temperature, and add the next time after each beating until it is evenly stirred.

4. Sieve in low-gluten flour, baking powder and salt and stir until there is no dry powder.

5. Add the pickled orange peel and orange juice, stir until smooth, and put them into paper bags for later use.

6. Preheat the oven at 190℃, squeeze the batter into the mold, bake at 170- 175℃ for 30 minutes, bake, demould and cool.

7. Add fine sugar to the cream and send it to a slightly textured state, so it will not flow easily. Put it in a flower bag, squeeze it on a cool pound cake, and decorate it with orange dander and rosemary.