Spiced Blood Orange Pound Cake

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This is a delicious tart and spice in the classic pound cake recipe. Our Blood Orange Pound Cake combines the rich, delicious sweetness of those red oranges with the heat of cayenne pepper. It’s just a little heat – think of it as the sound of warmth. So almost every family member can enjoy this cake.

You can make this cake with regular oranges, which are very sour and less sweet. but still delicious Although I prefer blood orange. Especially with the beauty of icing. The pink almost glows when dripping on the pound cake. It looks very appetizing.

While still hot, you can add cayenne pepper if you want the dish to be more spicy. Be careful: it can heat up surprisingly quickly. Another option is to use chopped habanero as you add the zest. These centers add sweetness and heat, so be forewarned that this is a significant thermal upgrade to this recipe.

Spiced Blood Orange Pound Cake

Spicy blood orange pound cake is best eaten raw, so it’s best eaten on the same day as the pies. Although it should be stored in an airtight container for up to three days.

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Spiced Blood Orange Pound Cake

Spiced Blood Orange Pound Cake

Sweet and delicious with lemon and spicy flavors.

10 minutes prep time

Cooking time 50 minutes

total time 1 hour

Servings of 12 servings

Calories 408 kcal

  • 1 cup butter
  • 1 cup sugar
  • 3 eggs
  • 4 cups flour
  • 1 teaspoon chili powder
  • Baking soda 1 1/2 teaspoons
  • 3 blood oranges
  • 1 teaspoon baking soda
  • 1 cup powdered sugar
  • Preheat oven to 350 degrees F.

  • Beat butter and sugar together in a stand mixer. (or by hand) until the sugar is completely dissolved and the butter is light and spongy.

  • Add one egg at a time. Mix well each time to ensure there is a significant amount of air in the mixture.

  • Add baking soda and chili powder. Grate the skins of 2 blood oranges into the mixture. Then squeeze the juice of both oranges into the mixture.

  • Add flour and gently mix until just combined (don’t over mix).

  • Transfer the mixture to the butter cake pan and cut the other half of the orange into the wheel. Save the other half to freeze.

  • Bake in the center of the preheated oven for 40 minutes.

  • Remove from oven and let cool for 10 minutes. Remove from pan when cool and place on wire rack.

  • Mix the remaining half of the orange juice with the stone powder. Stirred.

  • When the cake has cooled completely, sprinkle with cream.

  • Enjoy fresh or store in the box for up to 3 days.

Calories: 408kcal Carbohydrates: 59g Protein: 6g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 82mg Sodium: 412mg Potassium: 74mg Fiber: 1g Sugar: 27g Vitamin A: 609IUmg Vitamin C: 2

Categories: Food & Drinks

Source: INN NEW YORK CITY

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