This time, I made a pound cake with dried citrus peel (chenpi).
The finished cake had a strong orange flavor from the ground peel. When adding fruit to pound cake, using dried fruit seems to prevent it from becoming sticky or soggy.
Also, perhaps because I didn’t add any liquid like milk, the texture was a bit dry. It seems adding some moisture results in a more tender cake.
Japanese link: Pound Cake with Dried Citrus Peel
Pound Cake with Dried Citrus Peel: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Flour | 50 | 184 | ¥10 | |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Sugar | 50 | 194 | ¥15 | |
| 6 | Dried citrus peel (Chenpi) | 1 | 0 | ¥3 | Reference: Mikan (satsuma orange) |
| (Total) | 181g | 653kcal | ¥55 |
Calories and prices are approximate values.
Pound Cake with Dried Citrus Peel: Instructions
(1) I beat the egg whites with a hand mixer for about 1-2 minutes. Once stiff peaks formed, I added 10g of sugar and mixed again for a few more seconds until they became glossy and white (the sugar helps prevent the meringue from collapsing).
(2) In a separate bowl from the meringue, I added one egg yolk, 40g of sugar, 1g of ground dried citrus peel, and 50g of flour and mixed well with a hand mixer. (If the batter is too stiff, you can add some of the meringue from step (1) to make it more watery).
(3) I added the meringue from (1) and the raisins to the mixture from (2) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).
(4) I poured the mixture from (3) into the cake pan, tapped the bottom of the pan a dozen or so times to remove air bubbles, and placed it in the oven (after preheating). It was baked at 180°C for about 15 minutes and then at 170°C for another 15 minutes.
Recipe Notes
・If the cake pan is cold, the inside of the cake can become sticky. I warmed the small 18cm cake pan in the oven while it was preheating.
・The baking temperature might depend on your oven’s performance. With my oven, 30 minutes at 180°C tends to burn the surface. At 160°C, it comes out a bit too pale. This time, I set it to 180°C for 15 minutes and then 170°C for another 15 minutes.
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