The Essential Facts Of Baking Recipes

These exclusive recipes from Prue Leith and her chef niece Peta's new ebook embody an orange pound cake with a yuzu glaze

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Orange cakes may be disappointingly bland but right here the orange flavour is intensified by decreasing the juice, and the elevated amount of zest ends in a deeply flavoured sponge. Yuzu is a sour Asian citrus fruit.

It offers a very vivid, zingy lift to the cake, so it’s value utilizing if you will discover it. If you happen to can’t, simply change it with lemon juice.

Serves 8-10

Zest of four oranges and juice of 2

200g (7oz) unsalted butter, at room temperature, plus extra for greasing

180g (6oz) caster sugar

4 giant eggs, separated

200g (7oz) self-raising flour

½tsp baking powder

A pinch of desk salt

For the icing

100g (3½oz) icing sugar

20ml (½fl oz) yuzu juice (from some supermarkets or Asian stores)

Preheat the oven to 190°C/fan 170°C/ gas 5. Grease the 2 lengthy sides of a 900g loaf tin and line the bottom and quick sides with a single lengthy strip of baking parchment. Reserving slightly below 1tbsp for the icing, put the orange juice in a saucepan over a medium heat, and boil it right down to 2tbsp-value.

Towards the tip, watch carefully to forestall it boiling dry.

Cream the butter and half the caster sugar with the orange zest in a mixing bowl till light and fluffy, scraping down the sides of the bowl steadily.

Add the egg yolks one at a time, incorporating each before the next addition. Beat in the flour, baking powder and the reduced orange juice.

Whisk the egg whites with the pinch of salt and the remaining sugar in a clear bowl until it forms mushy peaks.