Almond Orange Pound Cake

Almond Orange Pound Cake

Ingredients:

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.

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杏仁香橙磅蛋糕

      材料：
      90克 面粉
      1/2茶匙 发粉
      盐 少许
      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
      糖浆
      60毫升 鲜柠檬汁
      3汤匙 鲜橙汁
      100克 白糖

      做法：

• 预热烤箱180度。 两个小的长方形烤模约9×5寸 (我用的是13寸长烤模), 抹油。