Friday, October 1, 2010

Citrus Pound Cake with Orange Sauce


This was my first experience making pound cake from scratch. I used to be impartial to Sara Lee's frozen pound cake because it was easy but I will be using that NO MORE! Not to say that this recipe is easy, because for a novice cooker it is not, but it is definitely worth the effort.
 
For those of you who do not know, the name pound cake originated because the ingredients for them used to be one pound each of butter, sugar, eggs and flour... that is definitely not the case anymore. I've read that apparently recipes that had simple ingredients were common because most people couldn't read. Thankfully, I can read, and when I saw this recipe that I had cut out from one of my old Cooking Light magazines, I had to make it! Pound cake dates back to the 1700s and is still a hit today, or so say my co-workers. *wink wink*

Cake:
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups sugar, divided
10 tablespoon butter, softened
1/2 cup (4 ounces) Neufch√Ętel cheese, softened
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
3 large eggs
1/2 cup low-fat buttermilk
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
3 large egg whites

Sauce:
2 cups fresh blood orange juice (about 12 oranges)
2/3 cup sugar

Preheat oven to 325°. To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon  flour. Set aside. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir well with a whisk.












Combine 1 1/2 cups sugar, butter, and cheese in a large bowl; beat with a mixer at medium speed until well blended (about 7 minutes). Add rinds; beat well. Add 3 large eggs, 1 at a time, beating well after each addition.

Combine buttermilk, 1/4 cup orange juice, and lemon juice. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.

Place egg whites in a medium bowl. Beat with a mixer at high speed until soft peaks form, using clean, dry beaters. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-third of egg white mixture into batter, and fold in remaining egg white mixture.

Spoon batter into prepared pan. Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on a wire rack.



To prepare sauce, combine the blood orange juice and 2/3 cup sugar in a large, heavy saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer until reduced to 1 cup (about 30 minutes). Serve sauce with cake. Each slice is 316 calories and 10 grams of fat.

I think my favorite part of making this cake was beating the egg whites and sugar to make that cool "whipped cream" texture. The science behind recipes still ceases to amaze me. Please try out this recipe for a yummy breakfast treat! Tutti Mangia!


1 comments:

Alyssa said...

I hate that I'm missing any of these cake creations that you've been making!

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