Bring some excitement to your high tea snacks by baking this decadent and buttery citrus pound cake for your family. This citrusy orange bundt cake, frosted with a bitter-sweet chocolate ganache, is a match made in heaven. Anyone eating this cake would surely be delighted by the amazing texture and flavor of the cake. With this simple and convenient recipe, anyone can make a cake worthy of applause.
A pound cake is a rich buttery confection, made with flour, butter, sugar and eggs, with some or the other leavener added to the batter. It was named pound cake because traditionally in the recipe a pound of each of the four ingredients were added to the batter. The pound cake is said to have originated from the Northern European regions, and is dated back to the 1700s. A recipe was also published in USA's first ever cookbook in 1796, called the American Cookery. The humble pound cake has had many variations over time with orange and other fruit juices added to it. It is traditionally baked in a loaf pan or in a fluted mold.
If you are a tea cake lover, then this is a recipe you should definitely try. This recipe simplifies the ingredients used, with the quantities being the exact same to each other. Made with a simple creaming method, in a fluted mold, this cake gives a beautiful golden brown crust with a rich and buttery crumb. This recipe also consists of dark chocolate ganache glaze and as we all know, orange and chocolate makes the perfect combination.
1) Preheat an oven to 175 degree celsius. In a large bowl add the softened butter and orange zest. Start beating it with a hand mixer. Keep on beating till the butter becomes light and fluffy and turns pale in color.
2) To the whipped butter, add your caster sugar and start beating it with the butter. Do this thoroughly for 4-5 minutes or until the sugar is completely incorporated.
3) Add your eggs one at a time in the bowl and incorporate them in the batter thoroughly before adding the next egg. After all the eggs are added, put in the vanilla extract and mix.
4) To the light and fluffy batter sieve in your flour and baking powder. Fold it into the batter alternating with freshly squeezed malta juice till all the flour and juice is incorporated into thick batter.
5) Grease your fluted mold with butter and dust it with flour before adding the batter. After greasing, add the thick batter to the mold, spread and even out the top. Bake it in a 175 degree oven for 45 minutes or until it cracks from the top and becomes golden brown.
6) While the cake is baking in the oven, in a clean bowl, add chopped dark chocolate and fresh cream. Microwave this in bursts of 30 seconds, whisking well in between. Keep doing this till a nice and glossy chocolate ganache forms.
7) When the cake is baked, take it out of the oven and let it cool for 10-15 minutes, so it comes out clean of the mold.
8) Place your cake on a large plate or a wooden board and glaze it with hot and liquidy ganache. Slice it into desired pieces and enjoy it warm.
Expert Tips
1) The butter needs to be soft to touch when starting. It should neither be melted nor cold, otherwise it won't whip up correctly..
2) Do not add all your eggs at the same time. The batter cannot absorb all the eggs at once and therefore it will split.
3) Do not overmix the batter after adding the flour, as this could result in a dense after product.
4) Greasing the fluted mold with butter and flour is necessary to avoid the cake batter from sticking to the mold.
Bring some excitement to your high tea snacks by baking this decadent and buttery citrus pound cake for your family. This citrusy orange bundt cake, frosted with a bitter-sweet chocolate ganache, is a match made in heaven. Anyone eating this cake would surely be delighted by the amazing texture and flavor of the cake. With this simple and convenient recipe, anyone can make a cake worthy of applause.
Preheat an oven to 175 degree celsius. In a large bowl add the softened butter and orange zest. Start beating it with a hand mixer. Keep on beating till the butter becomes light and fluffy and turns pale in color.
To the whipped butter, add your caster sugar and start beating it with the butter. Do this thoroughly for 4-5 minutes or until the sugar is completely incorporated.
Add your eggs one at a time in the bowl and incorporate them in the batter thoroughly before adding the next egg. After all the eggs are added, put in the vanilla extract and mix.
To the light and fluffy batter sieve in your flour and baking powder. Fold it into the batter alternating with freshly squeezed malta juice till all the flour and juice is incorporated into thick batter.
Grease your fluted pan with butter and dust it with flour before adding the batter. After greasing, add the thick batter to the mold, spread and even out the top. Bake it in a 175 degree oven for 45 minutes or until it cracks from the top and becomes golden brown.
While the cake is baking in the oven, in a clean bowl, add chopped dark chocolate and fresh cream. Microwave this in bursts of 30 seconds, whisking well in between. Keep doing this till a nice and glossy chocolate ganache forms.
When the cake is baked, take it out of the oven and let it cool for 10-15 minutes, so it comes out clean of the pan.
Place your cake on a large plate or a wooden board and glaze it with white and liquidy ganache. Slice it into desired pieces and enjoy it warm.
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