Tuesday, April 26, 2016

Orange Frosted Pound Cake by Angela Seah Thulin

I was in the mood for something sweet and fresh. But I am too lazy to bake with complicated recipes. So i made a twist from my LemonPoppyseedsPoundCake recipe into this Orange Frosted Pound cake. Yummy!! It is one of my favorite pound cakes now. Sweet with tangy orange taste, moist and dense texture. Served with a cup of hot tea, that's my Fika for the day.

Ingredients - 
190g all-purpose flour
1 tsp double action baking powder
1/4 tsp salt
1 grated orange zest (outer yellow skin of one orange)
Opt - 1/2 tbsp poppy seeds

3 large eggs
130g granulated white sugar
160g unsalted butter, room temperature
1 teaspoon vanilla essence
60ml orange juice from concentrate

Orange frosting:
1 tbsp freshly squeezed orange juice
5 tbsp icing sugar

Steps -
Preheat oven to 180 degree celsius.

1. Grease your loaf pan and line with parchment paper.

2. In a bowl, mix the flour, baking powder, orange zest, poppy seeds and salt together. Set aside.

3. In the mixing bowl, beat the butter till soft and creamy then add sugar in and beat till light and fluffy. Then add the eggs in one by one and beat till just combined. Scrape down the sides of the bowl as needed. Then add vanilla essence in. Mix well.

4. Add the flour in by 3 additions and the orange juice in by 2 additions. Beat till its just combined. Do not overbeat.

5. Pour onto the loaf pan and bake for 50-60 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. 

6. Let the cake cool down completely. Mix the glaze and then pour onto the cooled orange cake.

Notes -

1. Every oven's temperature varies. I baked my orange cake at 160 degree celsius for 46 minutes. 
2. I cooked 1/2 tbsp poppyseeds in a small pot till warm, this has enhanced the fragrance.
3. Omit poppyseeds and replace with chia seeds, it works as well. 
4. If you want a nicer thicker glaze, you have to add more icing sugar (that will also mean more sweet).

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