Sunday, January 12, 2014
Orange Ginger Pound Cake
This is this week's office treat: a orange and ginger pound cake. While I didn't get to taste the end result, the batter was pretty darn good!
This is the type of cake that you poke holes in and pour an orange juice mixture over to saturate the cake. Personally, I'm not a fan of heavy glazes, so I generally make only half of what the recipe calls for. Also.....if you choose to make this, save a bit of the orange zest to garnish the top of the cake. I forgot and put it all into the batter. So much better for the flavor, but it could have been a bit prettier!
ORANGE GINGER POUND CAKE (about 10 servings, depending on the size of the slice)
1 1/2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1 cup plain low-fat yogurt or Greek yogurt
1 1/4 cups sugar, divided
1/2 tsp vanilla extract
1 Tbsp finely minced, peeled fresh gingerroot
1 Tbsp minced orange rind
1/3 cup mild olive oil or vegetable oil
1/4 cup plus 2 Tbsp fresh orange juice
1 cup powdered sugar
Preheat oven to 350F. Grease an 8 1/2 x 4 1/4" loaf pan.
Combine flour, baking powder, and salt in a medium bowl.
Whisk together yogurt, 1 cup sugar, eggs, vanilla, ginger, orange rind, and oil. Slowly stir in flour mixture. Pour batter into prepared pan and bake about 50 minutes, until a cake tester placed in the center of loaf comes out clean.
Place 1/4 cup fresh orange juice and remaining 1/4 cup of sugar in a small saucepan. Heat until sugar dissolves.
When cake is done, let cool in pan 10 minutes. Place cake on a wire rack over a sheet pan. While cake is warm, poke holes in top, pour orange mixture over cake, allowing to soak in.
Combined powdered sugar and remaining 2 Tbsp orange juice, stirring until smooth. When cake is cool, drizzle glaze over top of cake.
Recipe Source: Relish Magazine, January 2014, p. 6