Orange & Lemon Infused Sugars for Flavourful Great Bakes
If you are like me who simply dislike artificial flavouring & colouring in your bakes, then this is one of the best ways to flavour your cakes and pastries. I have used this natural orange flavouring in teacakes, financiers, madeleines, shortbreads, chiffons, cookies etc to much success!
"One best takeaway from your baking class is to make infused sugars to replace artificial flavourings."
As a homebaker, I do not make cakes and pastries in bulk, so no shortcut is needed. In fact, it is more cost effective for me to use natural flavourings that are extracted just before use. I do not have the space or order volume to justify buying commercial flavourings and of course I prefer the taste and look from natural ingredients. I bet you, once you start using natural ingredients, you will not look back!
Natural Flavouring Orange infused Sugar
Ingredients
1 fresh orange (will yield about 10 grams zest)
20 grams caster sugar
Section 2: Add Numbered Directions
Directions should always be short and to the point.
Zest your orange, take care not to include the pith. (Pith is the white part between the peel and the orange flesh. It is bitter and the taste will be transferred to your bakes.)
Add the sugar to your zest and gently massage the zest and sugar between your fingers for about 15 seconds for the sugar to draw the oils from the zest.
Use in sugar in your batter or dough.
