Orange Butter Pound Cake with Crème Fraîche
As much as I love to eat sweets, I’m much more content in the kitchen chopping and sautéing without a scale or measuring spoons in sight. However, once I learned that baking is really just about ratios, it’s not quite so intimidating. In fact, I’m starting to embrace it. For example, a pound cake has equal amounts of flour, sugar, eggs and fat. Once you familiarize yourself with basic baking ratios, you can play around with flavors and additives to create anything you like. This is one of those cakes that disappears in a day, especially if you leave a knife next to the cake stand. A sliver here, a slice there, a piece for breakfast, a sweet bite after dinner….
- 1 cup (210g) melted butter (use 1 tbs to grease bundt pan before melting the rest in the microwave)
- 1 cup (150 grams) Bob’s Red Mill All-Purpose Baking Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 orange, zest(for garnish), segments and juice
- 3 large eggs (150g)
- 1 cup (225g) caster sugar
- 1/4 cup Grand Marnier
Preheat the oven to 350 degrees. Grease bundt pan with butter.
Sift together the flour, baking soda and salt in a medium bowl.
Zest the orange and reserve for garnish. Cut away the peel and pith from the orange . Cut into segments and purée in a food processor.
In the bowl of a stand mixer, beat the eggs and sugar until blended and fluffy.
Mix in the orange purée, melted butter (make sure it’s cooled to room temperature), and Grand Marnier.
Remove the bowl from the stand mixer and fold in flour a little at a time.
Pour the batter into the prepared bundt pan and bake 40 minutes, or until toothpick inserted comes out clean. Let it cool in the pan 5 minutes before removing.
Garnish with orange zest.
Serve with crème fraîche and a garnish of mint.
