Start by washing your oranges as usual and let them dry while you sanitize the jars for the cheong. You can sanitize the jars by placing them upside down in a pan of boiling water and letting them completely dry and cool on a rack. Or you can sanitize them by spraying/wiping the insides with alcohol. Make sure to sanitize both the jars and any other parts of it such as the seals or lids.

Split the oranges into two batches and start peeling half of them. Divide the peeled oranges into two groups. Cut the oranges of one group into small bits, splitting the wedges and set aside. Then, place the remaining peeled oranges into a blender or food processor and blend until all liquid.

Place a bowl on a scale and add the cut oranges and juice to weigh it out. Whatever the number is, add the exact same amount of sugar. Lightly mix together, cover with a plastic wrap, and set aside for now.

Mix the orange slices with the sugar and start adding it into your clean and cool jars. Once finished adding the slices, add the remaining sugar as a layer on top and seal the jar.

Now back to the first batch. The syrup should be slightly thicker now, but you can let it sit in the bowl for a couple of hours until the sugar is mostly dissolved. Once dissolved, add it to the other clean jar.

Let both jars sit at room temperature until the sugar is fully melted. Depending on the weather or climate, this can take as little as a few hours and as long as a week, so just keep an eye on it.

Once ready, store the cheongs in the fridge. The first batch we made will be thicker than the one made with the slices, making it good for baking, tea, etc. The second batch will be runnier, making it good for adding to iced drinks or cocktails. Try to use it up within 2 weeks.

In a large bowl, beat softened butter until light and fluffy. Add the sugar and cream together. After that, add the egg and beat similarly until fully incorporated.

Next, sift in the cake flour and baking powder together and fold until just combined. You want to just fold in large pockets of flour, but we don’t want to fully incorporate things at this point so as to not overwork the batter.

Add the orange cheong and fold to evenly distribute. This should also get rid of any visible flour in the batter.

Pour or pipe the batter in a prepared pan. You can prepare the pan by lining it with parchment or by spreading butter all over the inside and dusting with flour. Use a spatula to spread the batter to the shorter sides of the pan so that it creates a valley in the middle. Next using a knife coated in oil, cut a line down the middle of the batter vertically.

Bake at 160°C/320°F for 45-55 minutes or until an inserted skewer comes out clean. Let the entire tray cool on a cooling rack. Then when the pound cake is warm to the touch, remove from the pan and let it continue cooling on the rack.

Top with more cheong or orange marmalade and decorate with some of the fruit from the cheong and the orange pound cake is finished! 完成です！