Cardamom Pound Cake with Candied Blood Orange Glaze
Ingredients
- 45 grams room temperature milk 3 tbsp
- 3 large room temperature large eggs
- 1 ½ tbsp vanilla
- 150 grams sifted cake flour 1 ½ cups spooned and leveled cake flour. For cake flour substitute : 3/4 cup + 6 tbsp sifted bleached all-purpose flour plus 3 tbsp corn starch
- 150 grams caster sugar (superfine) ¼ cup
- sal¼ salt
- 184 grams room temperature butter or 13 tbsp
- 3.7 grams baking powder or ¾ tsp
- 6 grams cardamom powder or 1 tbsp
Candied Orange
- 1 blood orange or normal orange
- 200 ml water
- 150 grams sugar ¾ cup
Blood Orange Glaze
- 1/4 cup freshly squeezed blood orange juice or freshly squeezed normal orange juice
- ½ tsp vanilla
- 170 grams powdered sugar 1.5 cups
Instructions
Cardamom Pound Cake
- Preheat oven to 175°C
- Using cooking spray grease and flour your small loaf pan. (Small loaf tin)
- In a medium bowl lightly whish and combine the milk, eggs, and vanilla.
- In the bowl of your stand mixer combine sifted cake flour + salt + sugar + baking powder + cardamom powder. Mix on low speed for 30 seconds to blend.
- To the stand mixer add the butter + half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute.
- Scrape down the sides of the bowl. Add the remaining egg mixture and beat for 20 seconds just until incorporated.
- Scrape the batter into the prepared pan and smooth the surface with a spatula.
- Bake for 55 to 65 minutes or until a wooden stick inserted into the center comes out clean.
- After 30 minutes of baking cover with buttered aluminum foil to prevent over-browning.
- Remove from the oven and let the cake cool in the pan on a rack for 10 minutes. Then invert onto the rack and flip over. Allow the cake to completely cool before glazing.
Candied Blood Orange
- While the cake is in the oven, wash your orange scrubbing with the rough side of the sponge to ensure it's properly cleaned.
- Cut the orange into .3cm slices
- Place a medium saucepan over high heat. Add in water + sugar. Stir to combine. Wait until all sugar crystals have completely dissolved, the syrup should be translucent.
- Bring to a boil. Then reduce to a low simmer and add in orange slices. Cover with a lid and cook for about 50 minutes. Remove from the heat and let the oranges cool in the syrup. This cooks in about the same time the cake takes to bake. So start it right after placing your cake in the oven.
Blood Orange Glaze
- Whisk blood orange juice + powdered sugar + vanilla until combined and smooth.
Lets put the cake together
- Once your cake has cooled, drizzle over the blood orange glaze. Then arrange the candied oranges directly from the syrup on top.