- 230 g flour, sifted
- 2 tsp baking powder
- 100 g Oldenburger Butter, unsalted, at room temperature
- 150 g caster sugar
- 30 g caster sugar for decoration
- 4 eggs, large size
- 200 g white chocolate
- 2 oranges
- 1 tbsp brown sugar
- 50 g pistachios
01. Inverted sugar syrup is an edible mixture of two simple sugars — glucose and fructose — that is made by heating sucrose with water. Though inverted sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice or other catalysts without changing the flavour much.
02. Butter adds a special flavour to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.
03. Using Cream in baking will result in a rich and smooth taste experience.