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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Spiced Orange Cake

Prep: 20 mins
Cook: 40 mins
Serves: 8

  • 200g QBB, room temperature
  • 50g unsalted butter, room temperature
  • 200g caster sugar Grated zest of
  • 2 oranges
  • 4 large eggs
  • 150ml sour cream
  • 90g thin shred marmalade
  • 250g plain flour

  • 220g sugar
  • 450ml freshly squeezed orange juice
  • 10 cloves
  • 1 stick cinnamon or 1/2 teaspoon ground cinnamon
  • 2 oranges, halved and thinly sliced

  1. Preheat the oven to 160 degree C. Grease and lightly flour four 250g bundt pans or one 1 litre bundt pan.
  2. Place QBB GHEE, butter and 200g sugar in an electric mixer and beat at high speed until light and fluffy. Add in the grated zest of orange.
  3. Add eggs, one at a time, to the mixture, beating well after each addition.
  4. Add sour cream and marmalade, beating slowly until combined.
  5. Sift flour into the mixture, and then use a metal spoon to carefully fold in the dry ingredients until well combined.
  6. Pour batter into prepared pans, smoothing the top. Bake for 30-60 minutes or until a skewer inserted into the centre comes out clean.
  7. Set aside to cool, and then turn out onto a wire rack placed over a tray.
  8. To prepare the syrup, place orange juice, remaining sugar, cloves, cinnamon and orange slices in a saucepan over low heat, stirring until sugar dissolves.
  9. Simmer for 20 minutes or until the slices are transparent. Lay out on a wire rack to drain the syrup and continue cooking syrup until well reduced.
  10. While the cake us still warm, use a skewer to make small holes over the surface, then drizzle with the syrup. Use orange slices to decorate the cake.

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