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Dessert of the Week - Orange Pound Cake Add/Read Comments
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It's a James Martin recipe based on one from the 18th or 19th century. Pound cake recipes are two-a-penny; here though it is the butter cream that lifts the interest level to somethng more decadent. Time to invest in a sugar thermometer perhaps?
Orange Pound Cake
- 125g soft, lightly salted butter
- 125g vanilla caster sugar
- 125g self raising flour sifted with 1 tsp baking powder
- Zest of 1 large orange
- Juice of ½ large orange
- Decorate with icing sugar and flaked almonds
Butter Cream
- 125g granulated sugar
- 3 tbsp orange juice
- 2 medium egg yolks
- 125g soft, lightly salted butter
Oven to 160C/140Fan/G3. Line the bottom and long sides of a loaf tin.
Mix the cake ingredients until smooth and spoon into the loaf tin. Bake for 35-45 minutes. Leave to cool for 15 minutes before lifting out.
For the butter cream dissolve the sugar into the juice, then using the thermometer boil until it reaches 115C. Put the egg yolks in a bowl and tip in the boiling syrup and mix vigorously. Add the soften butter and mix again until light and creamy. Chill to firm. Cut the cake in half horizontally and fill with the cream, top the cake with some too. Decorate with almonds and icing sugar.
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Comments
It looks fab to me!
Scribbled down by: FoodJunkie on September 30, 2008 10:21 AM
I think it looks bloody fine! I'll take a slice, thanks...
Scribbled down by: Mallika on October 1, 2008 7:32 PM
This looks delicious! The cake looks very tender and amazing.
Scribbled down by: lisa on October 3, 2008 8:54 PM
It looks totally mouth-watering. All the more so because it's Orange.
Great job.
Scribbled down by: Graeme on October 3, 2008 9:39 PM
I'm eating this right now and its fantastic, thanks for the recipe.
Scribbled down by: Sarah on October 4, 2008 12:25 AM
I would love to make this cake and have all the ingredients. Any way for me to translate it into ounces & cups?
Scribbled down by: Debbi on October 4, 2008 9:37 PM
I too have made this cake and have indeed blogged about it.
This is truly a delicious and tender cake.
My icing turned out vivid orange!
Scribbled down by: Margaret on October 5, 2008 3:28 PM
Gorgeous! This looks like more than fine to me...wonderful dessert!
Scribbled down by: Deeba on October 6, 2008 4:10 AM
That always happens to me! It still looks great though!
Scribbled down by: catering equipment on October 6, 2008 11:16 AM
Your picture looks fantastic! I followed it over from tastepsotting...what's not to like? As for the butter cream, it's exactly how I like it, dripping. I love to sop up the cream with bites of delish cake!
~ingrid
Scribbled down by: ingrid on October 6, 2008 8:11 PM
Thanks for the positive comments everyone; I can attest that it tasted lovely - it didn't last very long at all!
Scribbled down by: Andrew on October 7, 2008 5:52 PM
You should have used icing sugar - not granulated sugar, silly billy!
Scribbled down by: Jane on February 8, 2009 12:42 PM