Bake Someone Happy !
Carrying on in the mode of my current coffee cake
craze chase, this orange-infused mini pound cake has a topping of candied citrus peels and is finished off with a drizzle of Chinese Five Spice glaze. Chinese Five Spice?! How did I come about this flavour combination?
Many moons ago, Charu of the hugely informative Soul of Spice kindly offered me the opportunity to guest post on her blog a recipe for a cake made with oranges, cardamoms and cloves. I came close to the flavour profile she was looking for, creating a buttery cardamom-lemon semolina cake, but have not found a suitably vegetarian cake recipe incorporating the above. So until then, Charu, please accept this olive branch as a temporary sub for a super tardy guestpost 😛 Errr, it is still not vegetarian though.
I have been on the lookout for bundt pans, having fallen in great like with the fluted centres and its myriad of grooved designs; however these bundt pans are considered specialty bakeware here in KL – particularly the brand that sounds like Wordic Nare – so are very, very, very expensive. Stopping short of ordering them online, I stumbled across these locally-made aluminium jelly moulds a couple of days ago.
And I thought, why not? The moulds had grooved sides, and that checks one of the bundt pan prerequisites, heh! Necessity is the mother of invention.
I tweaked the standard pound cake recipe, to incorporate the use of whole wheat flour, just to feel less guilty with my (stubborn) affinity to butter.
You will need:
4 oz unsalted butter (or heart-healthy margarine) 2 0z light brown sugar 2 large eggs 2 oz whole wheat flour 2 oz all purpose flour 1 teaspoon baking powder A pinch of salt 60 cc freshly squeezed orange juice 2 teaspoons orange zest (or whatever you can yield from zesting an orange) 100g candied orange peels
I always begin by pre-heating my oven, this time to 180°C.
First, I prepped the jelly moulds by coating each mould with margarine. Alternatively you could use non-stick cooking spray.
The dry ingredients were then measured and mixed in a bowl, and set aside.
After that, the last orange in the fridge was cornered and zested (if there is such a word), and squeezed to a pulp.
I then started on the wet ingredients, using my larger mixing bowl. Starting with the butter, which sat out on the counter for less than 5 minutes; this was creamed till fluffy with a whisk. The sugar was then added in increments and whisked until my elbows hurt. The eggs were added after that. Orange juice & zest were mixed in with a spatula. Then all of the dry mix was added in increments and gently folded in.
A couple of tablespoons of the cake batter were spooned into each mould. I managed to coax 10 filled moulds out of this recipe.
Keeping in mind that gravity would interfere with the cakes’ aesthetics, I plodded ahead and topped the batter with an eye-balled ration of candied citrus peels (unashamedly store-bought by the way).
The moulds coincidentally fitted in the wells of my muffin tray, so that doubled as a baking tray.
After almost 35 minutes, with the temperature turned down a notch to 170°C after the first 15 minutes, the cakes were done.
It was a nice surprise to note that there wasn’t much peel sinkage, so hurrah!
And because there is always no satisfying a sweet-tooth like myself, I made a simple glaze with 4 heaped tablespoons of sifted confectioners sugar and about 1 tablespoon of potable water. To this, I added a dash of Chinese Five Spice powder. Just a dash. It is quite potent, and takes getting used to because I use 5-Spice powder for chicken dishes at home so to have it on a cake took some persuading. Mentally, I kept expecting chicken.
You could, of course, totally omit a spiced glaze.
You could omit the glaze, period; the cake is good on its own 🙂
Happy Baking x0x0x0!