Rosemary Orange Pound Cake Food

BLOOD ORANGE ROSEMARY POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
• Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
• Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

ROSEMARY ORANGE POUND CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Grease and lightly flour two 8x4x2-inch loaf pans.
• Combine flour and baking powder.
• Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
• Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
• Beat in honey.
• Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
• (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
• Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
• Pour batter into prepared pans.
• Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans, and cool on wire racks.
• For glaze, stir together powdered sugar and 2 teaspoons orange juice.
• Drizzle over cakes.
• If desired, top with rosemary sprigs.
• Make-ahead tip: Prepare cakes as directed, except do not glaze.
• Place in a freezer container, and freeze for up to 3 months.
• To serve, thaw at room temperature.
• Glaze as directed above.

ROSEMARY ORANGE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
• Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

ROSEMARY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
• Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
• Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.

ORANGE & ROSEMARY DRIZZLE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what's left and add to the butter cream.
• Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges - reserving the rosemary, cool, then sandwich together with the buttercream.
• Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.

ROSEMARY, OLIVE OIL AND ORANGE CAKE

Steps:

• At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
• Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
• Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
• Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
• Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
• Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.