Orange Pound Cake With Dried Cranberries

Orange pound cake.jpg

orange pound cake 1
orange pound cake 2.jpg
orange pound cake 3

120 g Cake Flour
20 g Cornflour
1 tsp baking powder
1/2 tsp salt
(combined and sieve together)
30 g almond powder
(Combined almond powder to the flour mixtures and mix well)

180 g Unsalted Butter
80 g Castor Sugar

5 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk

40 g Dried Cranberry
40 g Raisin
Rind of 2 Oranges
Icing sugar

5 egg whites
60 g  castor sugar

1) Pre heat oven to 170 C.
2) In a mixing bowl, cream butter and sugar till light and creamy.  Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Add in orange rind, stir till well combined before tossing in the cranberries. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended, pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended.
6) Divide it into two greased loaf pan and bake for 35-40 minutes or when a skewer inserted in the center and comes out clean.
7) Let the cake cool completely before sprinkle the top with icing sugar and some orange rinds.

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