Author Notes:
Pound cake is easy to make, but it’s so fun to create your own flavor. The most interesting one I’ve ever tried is a 7-Up pound cake, very delicious. Yet. I am in love with bloody orange lately. I like just eat the bloody orange as fruit or juice it, but I can’t help my self thinking how I can enjoy it in a thorough way? A lot of people agree that baking is a science, so I decide to test my bloody orange out in a pound cake recipe. Let’s see how it turn out :3
inspired by Diane and Todd
Serves: 8-10
Ingredients
for the cake
-
1 3/4
cups gluten free all purpose flour
-
1/2
cup brown sugar
-
1
teaspoon baking powder
-
1/2
teaspoon sea salt
-
2
eggs
-
2
grated bloody orange zest
-
1/2
cup room temperature unsalted butter
-
1/2
cup 2 % milk
-
1/4
cup bloody orange juice
-
1/2
teaspoon pure vanilla extract
-
1
teaspoon rosemary syrup
for the pinky frosting sauce
-
3
tablespoons bloody orange juice
-
1/2
cup powder sugar
-
7
bloody orange rings
-
a few
rosemary
Directions
for the cake
- Preheat oven to 325F, and grease a loaf pan
- Combine all the flour, baking powder and salt, set aside
- Beat the butter, sugar and zest together until smooth, then add the eggs, one at a time until they are well coporated
- Mix in flour mixture and milk, juice, extract & syrup until the batter is well combined
- Pour the batter into the loaf pan, and bake 1 hour
- Remove from oven and let it cool completely, about 20-30 min
for the pinky frosting sauce
- Whisk the juice and sugar together until smooth
- Top the pound cake orange slices and pour the sauce on it, sprinkle rosemary
- Enjoy with a cup of coffee
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