The fresh taste of this orange pound cake lets you enjoy summer no matter the season.
ABOUT ORANGE POUND CAKE
Orange pound cake has the same great taste as a regular pound cake but with added sweetness and freshness of oranges! This pound cake is so rich and buttery, yet so light and fresh thanks to the addition of freshly made orange cheong! It’s so light that you might lose track of how much you’ve eaten lol. The crunchy cheong glaze and bits of sweet, juicy orange throughout make this pound cake unbelievably delicious.
MATERIALS
- ☆ Loaf pan (10×18.7×4.8cm)
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Oranges
- We use oranges to make the cheong which will give the orange flavor to the pound cake. You can use tangerines, clementines, or mandarins as the type of orange you use doesn’t matter. I used mandarins for mine.
- ☆ Unsalted butter
- ☆ Egg
- I only used one egg (about 50g) even though the ratio would not be 1:1 with the butter since a lot of moisture would also be coming from the cheong.
- ☆ Cake flour
- I prefer to use cake flour in pound cakes, but you can also use all-purpose flour. I’ve tried this recipe using all-purpose flour before and there isn’t much difference.
- ☆ Baking powder
- The baking powder is the leavening agent which makes the pound cake puff and rise. I used more than you would typically use in a pound cake recipe because this batter was quite heavy, so I wanted to give it extra help rising.
- ☆ Cheong
- Cheongs are a type of syrup or jam made by combining equal parts sugar and fruit (or flowers, vegetables, etc.). I’ve included the instructions for how to make it below as well!
TIPS FOR MAKING ORANGE POUND CAKE
- ☆ You do not need to necessarily make both batches of cheong for this recipe. To make the pound cake batter, I only used the cheong made with the juice and used the other batch only for decoration. If you prefer one over the other, please just follow the instructions for that one!
- ☆ Everyone’s cheong may come out differently, so if you find that the texture of your pound cake is kind of off, you can adjust the other ingredients such as the eggs or flour accordingly to help the pound cake come together.
CHECK OUT MY OTHER POUND CAKE RECIPES! ♡
MORE BREAKFAST RECIPES! ♡
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Orange Pound Cake
The fresh taste of this orange pound cake lets you enjoy summer no matter the season.
Equipment
- Loaf pan (10×18.7×4.8cm)
Ingredients
Orange Cheong Ingredients
- 500 g oranges or tangerines, mandarins, clementines, etc.
- 500 g granulated sugar approximately
Orange Pound Cake Ingredients
- 120 g unsalted butter
- 60 g granulated sugar
- 1 egg
- 120 g cake flour
- 3 g baking powder
- 90 g orange cheong 50g of fruit bits, 40g syrup
Instructions
Orange Cheong
- Start by washing your oranges as usual and let them dry while you sanitize the jars for the cheong. You can sanitize the jars by placing them upside down in a pan of boiling water and letting them completely dry and cool on a rack. Or you can sanitize them by spraying/wiping the insides with alcohol. Make sure to sanitize both the jars and any other parts of it such as the seals or lids.
- Split the oranges into two batches and start peeling half of them. Divide the peeled oranges into two groups. Cut the oranges of one group into small bits, splitting the wedges and set aside. Then, place the remaining peeled oranges into a blender or food processor and blend until all liquid.
- Place a bowl on a scale and add the cut oranges and juice to weigh it out. Whatever the number is, add the exact same amount of sugar. Lightly mix together, cover with a plastic wrap, and set aside for now.
- Clean the remaining peeled oranges by removing the pedicel (green star shaped part) and rubbing them with baking soda and rinsing with warm water. Thoroughly dry off with a paper towel.
- Thinly cut and discard the ends then cut the oranges into thin slices, approximately 5mm or ¼ inches. Similarly, weigh out the total of the oranges. Weigh out the same amount of sugar, but only add ¾ of this number to the oranges and weigh out the remaining ¼ in a different bowl.
- Mix the orange slices with the sugar and start adding it into your clean and cool jars. Once finished adding the slices, add the remaining sugar as a layer on top and seal the jar.
- Now back to the first batch. The syrup should be slightly thicker now, but you can let it sit in the bowl for a couple of hours until the sugar is mostly dissolved. Once dissolved, add it to the other clean jar.
- Let both jars sit at room temperature until the sugar is fully melted. Depending on the weather or climate, this can take as little as a few hours and as long as a week, so just keep an eye on it.
- Once ready, store the cheongs in the fridge. The first batch we made will be thicker than the one made with the slices, making it good for baking, tea, etc. The second batch will be runnier, making it good for adding to iced drinks or cocktails. Try to use it up within 2 weeks.
Orange Pound Cake
- In a large bowl, beat softened butter until light and fluffy. Add the sugar and cream together. After that, add the egg and beat similarly until fully incorporated.
- Next, sift in the cake flour and baking powder together and fold until just combined. You want to just fold in large pockets of flour, but we don’t want to fully incorporate things at this point so as to not overwork the batter.
- Add the orange cheong and fold to evenly distribute. This should also get rid of any visible flour in the batter.
- Pour or pipe the batter in a prepared pan. You can prepare the pan by lining it with parchment or by spreading butter all over the inside and dusting with flour. Use a spatula to spread the batter to the shorter sides of the pan so that it creates a valley in the middle. Next using a knife coated in oil, cut a line down the middle of the batter vertically.
- Bake at 160°C/320°F for 45-55 minutes or until an inserted skewer comes out clean. Let the entire tray cool on a cooling rack. Then when the pound cake is warm to the touch, remove from the pan and let it continue cooling on the rack.
- Top with more cheong or orange marmalade and decorate with some of the fruit from the cheong and the orange pound cake is finished! 完成です！
Notes
- You do not need to necessarily make both batches of cheong for this recipe. To make the pound cake batter, I only used the cheong made with the juice and used the other batch only for decoration. If you prefer one over the other, please just follow the instructions for that one!
- Everyone’s cheong may come out differently, so if you find that the texture of your pound cake is kind of off, you can adjust the other ingredients such as the eggs or flour accordingly to help the pound cake come together.