I need to finish up the bottled orange juice that we bought. Since I still had some cream cheese left, I decided to make orange butter cheese cake. I reduced the sugar thinking that the orange juice was quite sweet. I didn’t taste it before using it haha… Anyway, it ended up not bad. The cake was rich, moist and buttery. Not too sweet too. Try it out.
Ingredients:
125g salted butter (room temperature)
75g cream cheese (room temperature)
40g castor sugar (if you want it to be sweeter, use 70g)
3 eggs (Size B)
A dash of vanilla essence
125g self-rising flour (sifted)
1/4 cup orange juice (fresh/bottled/boxed of your choice)
Orange zest (optional)
Instructions:
The mixer speed I used was “1” throughout the process.
- Cream salted butter and cream cheese for 1-2 minutes.
- Add sugar gradually while creaming. Cream for 5 minutes.
- Add eggs one by one and vanilla essence. Beat for 10 minutes.
- Fold in sifted self-rising flour until incorporated.
- Add orange juice (and orange zest if you have) and continue folding until incorporated.
- Pour the batter into a greased/lined baking tray. I use a 2lb loaf tin.
- Bake in preheated oven at 160 degrees Celsius for 45-50 minutes. It’s ready once the skewer comes out clean.
- Remove from the baking tin and cool on the rack.
- Serve or store in a container. Can last 2-3 days.
Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.
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