This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was actually a Bay Leaf Pound Cake with an orange glaze but I opted for a plain orange pound cake that David suggests. The bay leaf version involved infusing butter with bay leaves for a while and I thought that apart from the fact that I wasn’t too excited about the idea of bay leaves in a sweet recipe, it just made the recipe a bit too fussy.
What I love the most about pound cakes is their simplicity – traditionally a pound cake contains a pound each of four ingredients – eggs, butter, flour and sugar (or at leas the same amount of each ingredient by weight) and how they come together in no time.
The orange version calls for you to mix a fairly large amount of orange peel (not zest) into the sugar using a food processor. I know my full-sized food processor would not chop that amount of peel finely enough so I used my mini processor and started with some of the peel and the sugar to see how it fared. It it didn’t do a great job chopping the peel into small pieces either and because I really dislike the bitterness from peel, I proceeded with the other two oranges, using the zest only in the sugar. That worked much better.
This cake was SO good – the orange flavour was very pronounced which I loved – and the glaze totally made it (icing sugar and orange juice). Shared with neighbours for their birthdays and colleagues in my staff room (a much-needed pick me up on a dreary Monday).
Get the recipe for David Lebovitz’s Bay Leaf Pound Cake with Orange Glaze (or this Orange version) on page 296 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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