BLOOD ORANGE POUND CAKE
Try this modern take on an American pound cake, with soured cream and sharp blood orange icing to balance the sweetness. Decorate with pistachios
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
- Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
- To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 420 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
BLOOD ORANGE ROSEMARY POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
- Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
- Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.
ORANGE POUND CAKE
This is a wonderful pound cake with a hint of orange twist. It is my favorite pound cake recipe. My grandmother baked for me all the time when I was growing up. Besides sentimental purposes, this is great tasting
Provided by Melanie Murray
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Blend all ingredients in a large bowl.
- Beat at medium speed for 2 minutes.
- Bake in a tube pan at 350 for 40-45 minutes until center springs back when touched lightly. Cool right side up for 25 minutes. Then remove from pan
Nutrition Facts : Calories 1620.5, Fat 129.5, SaturatedFat 20.7, Cholesterol 846, Sodium 1672, Carbohydrate 91, Sugar 91, Protein 25.2
ORANGE POUND CAKE
Make and share this Orange Pound Cake recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
- With an electric mixer, cream the butter and sugar.
- Beat in the orange extract and the eggs.
- Add 2 cups of the flour and beat well.
- Add the orange juice and beat.
- In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
- Add to the batter and beat well.
- Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes.
- Cool the cake in the pan on a rack for 10 minutes.
- Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
- Cool for another 10-20 minutes.
- Meanwhile, prepare the glaze.
- Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture.
- Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.
Nutrition Facts : Calories 539.8, Fat 25.1, SaturatedFat 15.2, Cholesterol 130.8, Sodium 76.5, Carbohydrate 74, Fiber 0.9, Sugar 49.5, Protein 5.9
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- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Place sugar and blood orange zest in a food processor and pulse for 1 minute. Beat butter, almond paste, and blood orange-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg, Amaretto, and almond extract. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
- Pour batter into prepared pan; smooth top with an offset spatula. Bake for 55 to 60 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
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- Measure the orange juice in a glass measuring cup and then fill to the 1/2 cup mark with buttermilk. Add the zest, extract and vanilla paste. Set aside.
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- Whisk or sift together the flour, baking powder, and salt for about 20 seconds or until well combined. Set aside.
- Beat together the butter, sugar, blood orange zest and blood orange juice until light and fluffy (2-3 minutes in a stand mixer). Scrape the sides of the bowl and beat in the vanilla extract and egg.
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- Preheat oven to 300 degrees F. Grease a 6-cup bundt pan with cooking spray. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.
- While the pound cake is cooling, whisk together the powdered sugar, blood orange juice and milk. If glaze is too thick, add the additional tablespoon of juice. Pour the glaze over the cooled cake and garnish with blood orange slices.
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- Blood Orange Banana Smoothie. Like most fruit, blood oranges taste great in smoothies, especially when you mix them with bananas, Greek yogurt, honey, and cinnamon.
- Blood Orange Salad. Even though this blood orange salad makes it look like something is bleeding on your plate, it’s actually remarkably good. It takes about 15 minutes to pickle the onions before you make it, and then another 20 minutes or so to pull the salad together.
- Blood Orange Crepe Suzette. If I had to sum up this blood orange crepe suzette in only two words, they would be “insanely delicious.” However, if I had to describe it in two words, they would be “buttery” and “citrusy.”
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- Crank the oven to 350°F (175°C) and adjust the rack to the middle position. Cut a piece of parchment paper that’s approximately 9-by-16-inches (23-by-40-cm). Coat a 9-by-5-inch (23-by-13-cm) loaf pan lightly with the baking spray and fit the parchment into the pan so that it lines the bottom and sides with ample overhang.
- While the cake is cooling, pour the 1/2 cup blood orange juice and the sugar into a small saucepan and bring to a simmer, cooking until the sugar has completely dissolved, 5 to 8 minutes. Slide the pan off the heat.
- When the cake has cooled, stir the 2 tablespoons blood orange juice into the confectioners’ sugar until smooth. Add another tablespoon of juice is the icing is too thick.
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- In a small pot, warm the almond milk with 1 tsp lavender for 5 minutes on low heat. Allow the milk and lavender mixture to cool, then drain of the lavender. Discard the used lavender, and reserve the almond milk aside.
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- In a medium bowl, whisk together powdered sugar and 2 tablespoons of blood orange juice to start. Gradually add more juice, a teaspoon at a time, until mixture is thick but pourable.
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- Preheat oven to 350 degrees (F). Line a 9" loaf pan with parchment paper; spray paper and any exposed pan with non-stick baking spray; set aside.
- In a large bowl combine the confectioners' sugar, blood orange juice, zest, and salt; whisk well to combine. If the glaze appears too thick, add in a little more juice; if the glaze appears too thin add in a little more confectioners' sugar. Pour glaze over pound cake and let it set for a few minutes before slicing.
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- Preheat oven to 350F. Grease and flour a bundt pan. Set aside. I almost always only grease my pans, but pound cakes require that you take the extra step and also flour your pan, for easier removal.
- In a small bowl, mix together the blood orange juice and powdered sugar. If the mixture appears too runny, add more powdered sugar. I personally prefer runnier glaze for this particular recipe, because the blood orange pound cake is already dense and glaze, that is thinner and pourable keeps it nice, moist and sweet. Pour the glaze on top of the cake.
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- Stir together the butter and flour in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a 12 cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for about 10 seconds, or until warm and softened.) Preheat the oven to 325 degrees F.
- Crack the eggs into a separate bowl. Put the flour, baking powder and salt together in another bowl and combine with a whisk.
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