Receta Almond Orange Pound Cake
When I was browsing on Williams-Sonoma's site for recipes, this Almond Orange Pound Cake caught my eye. 5 eggs were used but with little flour, only 90g. Then almond paste is required in the recipe. I've never tried almond paste in my bakes before and it so happened that I saw a small tub of almond paste (250g) available in the bakery supply shop the other day. I happily bought the almond paste and tried this recipe. The process is straight forward and I only reduced the sugar. The end result was sooo... perfect! This is the best pound cake that I've tasted so far, The cake was soft and moist with the sugary citrus glaze. I stored the cake in the refrigerator and thawed the cake in room temperature for a few minutes.
I totally agree with Williams-Sonoma "Bursting with the sweet flavour of almond paste and tangy orange zest". Thumbs Up for this great recipe!
Almond Orange Pound Cake
- 3/4 cup (90g) Cake flour/plain flour, sifted
- 1/2 tsp Baking powder
- pinch of salt
- 5 Eggs (I measured the eggs - 270g)
- 1 tsp Vanilla extract
- 3/4 cup (220g) Almond paste at room temperature
- 1 cup (250g) Sugar (I used 200g)
- 2 sticks (250g) Unsalted butter, at room temperature, cut into small chunks
- 2 tsp, finely grated Orange zest
- For glaze
- 1/4 cup (60ml) Fresh lemon juice
- 3 tbsps Fresh orange juice
- 3/4 cup (185g) Sugar (I used 100g sugar)
Method:
Position a rack in the lower third of an oven and preheat to 350F (180C). Butter and flour two 9-by-5 inch (23-by-13cm) loaf pans. (I used one 13 inch loaf pan and greased with cooking spray)
Sift the flour, baking powder and salt into a bowl. In another bowl, whisk together the eggs and vanilla just until combined.
With an electric mixer, beat the almond paste on low speed until softt, about 1 minute. Slowly add the sugar in a a steady steam, beating until incorporated. Add butter, a chunk at a time, beating just until combined. Increase the speed to medium and beat until the mixture is light in colour and fluffy, 3 to 4 minutes. Continuing to beat on medium speed, drizzle in the egg mixture. Mix in the orange zest. Add the flour mixture in 2 additions, stirring after each until incorporated. Scrape the batter into the prepared pan.
Bake until the tops of the cakes spring back when lightly touched and a toothpick inserted into the centers comes out clean, about 45 minutes (I baked for almost 55 minutes). Transfer the pan to a wire rack and let the cakes cool about 10 minutes while you make the glaze.
To make the glaze, in a small bowl, stir together the lemon juice, orange juice and sugar. (Warm up the juice at low heat and off heat once the sugar dissolved).
Remove cake from pan and brush the warm cake with the glaze. Let the cakes cool completely on the rack, then cut into slices and serve.
90克 面粉
1/2茶匙 发粉
5个 全蛋 (约270克)
1茶匙 Vanilla香精
220克 温室杏仁馅
250克 细糖 （我用200克）
250克 温室牛油，切大块
2茶匙 鲜橙皮屑
60毫升 鲜柠檬汁
3汤匙 鲜橙汁
100克 白糖
预热烤箱180度。 两个小的长方形烤模约9x5寸 (我用的是13寸长烤模), 抹油。
面粉，发粉和盐过筛在一个小碗里。将鸡蛋及Vanilla香精打散在另一个碗中，搅匀。
用电动打蛋器，低速度的把杏仁馅打软,约一分钟。慢慢的把糖倒入，拌匀。接着加入牛油块拌匀。转到中速度继续搅打3-4分钟至杏仁馅及牛油松发。然后慢慢倒入鸡蛋和鲜橙皮屑，拌匀。最后将面粉分两次加入，搅匀倒入烤模。
将烤模放进烤箱里的最低第二层，烤约45分钟 （我烤了55分钟）或用牙签孔入蛋糕内部，拔出的牙签没残留物，就表示熟了。让模内的蛋糕放在铁丝架上约10分钟。（这时候就开始煮糖浆）
**杏仁香橙磅蛋糕 ～ 真无法想象只用90克的面粉，加入了杏仁馅和香橙皮屑，烤出来的蛋糕会那么香柔软湿润。赞！