lesson2- Pound / butter cake using a gugelhopf tin

Butter cake with citrus glaze, Genoise sponge that the chef made in a demonstration class

 \                        That two cakes are normally served for afternoon tea.
                          They are so popular dessert in Australia.
  


**Ingredient**
Unsalted butter(170g)
Caster sugar(170g)
Eggs(170g)
Vanilla (few drops)
Plain flour(170g) has low gluten and protein compared with bakers flour
Lemon zest 1
Pure icing sugar(250g)
Lemon juice 1
Glace cherries (50g)
Agelica(20g)
Flaked Almond(20g)


**procedure**
1.Warm the butter through a microwave and rub it untill it becomes light (to make more volume of a cake)
2. Add sugar and mix with cream butter
3. Add eggs alternately to the bowl and vanilla and whip it till it becomes cuddle
4.Add sieved plain flour alternately and gentley mix with the result 3
5.Bake 170 degree celcius for 40 minutes in gugelhopf tin
6. when cool, glaze and decorate
7. Mix icing sugar, lemon juice and zest (if it is too dense, add a bit more water)
8.Dedorate with candied fruits and flaked almonds or icing sugar