Monday, November 15, 2010

Orange ButterMilk Pound Cake

Pound cake refers to a cake traditionally made with a pound each of flour,butter sugar etc. There are several variations of this recipe and specific styles have been developed based on the ingredients added and the substitutions made. I was always vary of making a pound cake thanks to the rich butter content,but fell in love with the Lime buttermilk Pound Cake I saw in Deeba's blog . I am not a citrus person,but thought that oranges wuld work wonderfully in this cake and tried the same with oranges.


All Purpose Flour: 1.5 cup
Baking Soda: 1/4 tsp
Baking Powder: 1/2 tsp
Salt: 1/4 tsp

Unsalted Butter: 1/2 cup or 100g room temperature

Sugar:1 cup

Eggs: 2 or Ener G Eggs = 1 tbsp Ener G + 6 tbsp water mixed well

Vanilla Extract: 1 tsp
Orange Juice: 4 tbsp + 1-2 tbsp as needed
Orange zest

Buttermilk: 100 ml

Orange Juice: 1/4 cup
Powdered Sugar: 1/2 cup

In  a bowl,mix together flour,soda,salt and baking powder. Reduce or avoid salt if using salted butter.

In a big bowl,cream together butter and sugar till creamy. Beat in eggs one at a time(the mix may look curdled but continue)  and then add vanilla,zest and juice.

Alternately in batches,add in flour and buttermilk,starting and ending with flour.

Put the batter in a ring tin or bundt pan and bake in a preheated oven at 170C for almost 50 minutes or until the tester comes clean.Take out and let the cake cool completely (and that means COMPLETELY) in the bundt pan before inverting.

The baking collage looks like...

While the cake is cooling, make the glaze thick and flowing.Slowly invert the pan onto a serving plate and poke holes on the top of the cake with a skewer or toothpick.Pour the syrup over the cooled cake.Garnish with orange slivers and sprinkles or whatever way you like.

I used Ener G egg replacer and the problem with this is the addition of extra liquid in the form of water or orange juice itself.Even while making such eggs I had added extra 2 tbsp of water but still needed extra at the end.So first add 4 tbsp of juice and at the end after adding flour,if the batter is too thick,add the water or juice 1 tbsp at a time.So I had to add about 6 tbsp of juice rather than 4.

Also the first time I made the cake,it was done in 40 minutes.but this time,it was done under 35 minutes and I went for 150C.So make sure you keep an eye on the oven from 30 minutes onwards.

The cake was EXCELLLLLLLLLLLLLLLEEEEEEEEEEEEEEEEEEEEEEENNNNNNNNNT. I shared it with my friends and am still receiving praises for it.THANKS Deeba, this is surely a confidence building recipe.BTW she wanted fruits in baking and now she has got her own medicine with a orange twist. This goes straight to the Rabid and Very Passionate bakers inbox as my entry to MM:Fruits in baking , an event by the lovely Meeta.


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