Almond-Orange Pound Cake
This recipe creates a rich and tender Almond-Orange Pound Cake, featuring a delightful combination of nutty almond paste, aromatic orange zest, and a subtle crunch from poppy seeds. It's a classic, moist cake perfect for breakfast, dessert, or an afternoon treat, offering a sophisticated flavor profile.
Equipment
- 1 Stand Mixer Or hand mixer with large mixing bowl
- 1 Loaf Pan Standard 9x5 inch
- 1 Fine-mesh Sieve For sifting flour
- 2 Mixing Bowls One medium, one large
- 1 Microplane or Zester For orange zest
Ingredients
Main
- 3/4 cup 3 oz./90 g cake flour, sifted
- 1/2 tsp. baking powder
- 1/8 tsp. kosher salt
- 5 eggs
- 1 tsp. vanilla extract
- 3/4 cup 7 oz./220 g almond paste, at room temperature
- 1 cup 8 oz./250 g sugar
- 16 Tbs. 2 sticks (8 oz./250 g) unsalted butter, at room temperature, cut into small chunks
- 2 tsp. finely grated orange zest
- 1 tsp. poppy seeds
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and kosher salt. Set aside.
- In a separate bowl, whisk the eggs and vanilla extract until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature almond paste, sugar, and butter chunks on medium speed until the mixture is light and fluffy, approximately 5-7 minutes, scraping down the bowl as needed.
- Gradually add the egg mixture to the almond paste mixture, beating well after each addition until fully incorporated and the batter is smooth.
- Reduce mixer speed to low. Add the dry ingredients to the wet ingredients in three additions, mixing just until combined after each addition. Be careful not to overmix.
- Gently fold in the finely grated orange zest and poppy seeds until evenly distributed throughout the batter.
- Pour the prepared batter into the loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely before slicing and serving.
Notes
1. Ensure all cold ingredients (butter, eggs, almond paste) are at true room temperature. This is paramount for achieving a smooth, well-emulsified batter and a tender, consistent crumb. Cold ingredients will curdle the mixture. 2. Sifting the cake flour prevents lumps and helps incorporate air, contributing to the cake's light texture. 3. When zesting, avoid the bitter white pith. The goal is to capture only the vibrant, oil-rich outer layer of the orange for maximum aromatic flavor. 4. Mix the dry ingredients into the wet only until just combined to prevent overworking the gluten, which can result in a tough cake. Check for doneness with a wooden skewer; it should come out with a few moist crumbs.