There’s something about cake that makes everyone happy. An occasion requiring cake is sure to be a pleasant occasion. Even in its most plebeian form (meaning prepackaged and covered in neon frosting containing more chemicals than natural ingredients), cake can be a powerful elixir against drudgery and ennui. Think about those long afternoons when you’re toiling away at your office, longing to be at home in your pajamas (or just about anywhere else, for that matter), falling asleep on top of your computer. You decide that you need coffee. You head to the breakroom. What do you see? Can it be? Could it possibly be? Yes, it is. Hallelujah, it is. Some kind soul has put out a cake to share. You eat a slice with your cup of coffee. A big slice. And you instantly feel better, like you can somehow slog your way through until the closing bell rings. Mmmm. Cake. Although it’s not as good as a vacation day or Prozac, it sure can lift your spirits when you’re faced with an afternoon of editing spreadsheets or returning calls to people that you only pretend to like. You know what I’m talking about.
This poundcake is simple to prepare but will impress with its sweet, intriguing flavor. Orange adds freshness and almonds contribute a nutty richness. But it’s the cardamom that will have everyone reaching for seconds and trying to guess your secret ingredient.
ORANGE POUNDCAKE WITH SUGARED ALMONDS
For the cake:
2 cups softened unsalted butter
3 cups white sugar
6 extra large eggs
2 teaspoons vanilla extract
1 1/2 teaspoons ground cardamom
1 tablespoon orange zest
3 cups sifted flour
1 cup light cream
For the glaze:
1 cup orange juice
1 cup white sugar
1/4 teaspoon ground cardamom
For the topping:
1 tablespoon cold unsalted butter
3/4 cup unsalted sliced almonds
1/8 cup turbinado sugar
Preheat the oven to 275 degrees.
Grease and flour a bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add all of the eggs at once. Cream the eggs into the sugar mixture until smooth and pale yellow.
Add the vanilla extract, cardamom and orange zest. Mix thoroughly.
Add all of the flour. Pour the cream on top.
Mix thoroughly until very smooth. Batter will be very thick.
Pour into prepared bundt pan. Smooth top with a rubber spatula.
Bake for 60 minutes. Then turn up oven to 350 degrees and bake for another 20 minutes
While the cake is baking, combine glaze ingredients in a small saucepan. Boil until sugar is completely dissolved and liquid becomes syrupy, about ten minutes. Remove from heat and allow to cool while cake finishes baking.
When cake is finished baking, allow to cool in the pan for 10 minutes before turning out onto a serving plate.
Place strips of wax paper around the base of the cake to cover the exposed plate edges. Gently lift up the bottom of the cake to slide the edges of the paper underneath about half an inch.
Use a spoon to drizzle the cooled glaze all over the cake. The excess will drip off the cake onto the wax paper. You can scoop it up and drizzle it back over the cake, if you wish.
While the glaze is setting, melt the tablespoon of butter in a small saute pan over medium high heat.
Add the almonds. Stir until the almonds are coated in butter.
Add the turbinado sugar. Stir and cook just until the sugar crystals start to melt then remove from heat.
Using a spoon, spoon the sugared almonds over the top of the cake.
Gently pull away the wax paper and discard.
Cake is ready to serve. Or, store covered on the counter for up to two days.
Serves 10.
Revel & Feast 