This recipe is born after I tweaked the ever famous Tish Boyle Plainly Perfect Pound Cake. The cake is seriously moist and unmistakably lemony/orange-y, to say the least. if you enjoy pound cake as much as I do, you have got to try this recipe. :)
Orange Lemon Almond Buttermilk Pound Cake
(Adapted from )
Ingredients:
Ingredients:
- 200g/2 cups plain flour
- 50g of almond meal (I added. I grounded almond nibs in food processor).
- 1/4 tsp baking powder
- 227g/2 sticks unsalted butter (softened) *I used salted butter
- 1/4 tsp salt *I omitted this
- 250g/ 1 1/4 cups caster sugar (I reduced this to 200g). *I follow Shirley. If you are into sweet, then stick to the recipe :)
- 4 large eggs
- 1 tsp finely grated lemon zest
- 1 tsp grated orange zest
- 1 tsp vanilla extract
- 80ml heavy cream *I replace this with "homemade buttermilk" - I added 1/2 tablespoon of lemon juice to 80ml of low fat milk (that's what I had) and left it for 15 minutes
- 1 tablespoon 'Sunquick' brand orange fruit drink base *I added
- 1/4 cup freshly squeezed orange juice. *I added
Instructions:
- Preheat oven to 170C.
- Sift flour and almond meal with baking powder and salt (if used) and set aside.
- Cream butter in a mixer at medium high speed until creamy (about 2 mins). Add sugar gradually and continue beating for 4 mins until light and fluffy.
- Reduce the mixing speed of the mixer to low and add eggs one at a time mixing until well mixed.
- Add the citrus zest, vanilla extract and Sunquick fruit drink base.
- Add flour mixture in 3 additions, alternating it with cream/ or buttermilk and also freshly squeezed orange juice (added in 2 additions).
- Pour into 2 lined 3″x 7″ pound cake mold and bake for 60-70 mins or until the cake turns brown and a testing skewer comes out clean. (Trish Boyle had baked this at 162C but I had to use a slightly higher oven temperature to ensure that the cake is cooked through without dense uncooked spots) *I used a 9-inch IKEA's silicone pan and baked for exactly 60 mins at 160C.
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