Oranges, almond flour are the secrets to delectable pound cake
Almond flour is a relative newcomer to American supermarket shelves, but the Greeks have been using almond flour in their confections for centuries. Greek cooks weren’t fretting about low-carb flour substitutes for a keto diet, they just genuinely enjoyed the taste and texture of ground almonds for their cakes and cookies.
Today, we know the benefits of almond flour are numerous. Almond flour is gluten free, low glycemic and loaded with protein and fiber, unlike conventional white flour. And because almond flour has built-in healthy fats, there is no need to add much extra fat to enhance flavor of desserts.
This Greek almond orange pound cake recipe is the perfect example of that. This cake has no added butter nor oil, yet still has the moist texture of a traditional pound cake. Some of that moisture — and wow factor — come from fresh oranges infused with cinnamon. Egyptians make a similar cake with cardamom pods added to the infusion.
Aromatic orange blossom water enhances the orange flavor of this cake and adds a distinctive Mediterranean touch. It’s an ingredient with more uses than baking, too. Orange blossom water makes a great skin toner and moisturizer, soothes sunburns and has aromatherapy benefits, too.
Greek Almond Orange Pound Cake INGREDIENTS
2 large oranges
2 teaspoons orange zest, divided 1 cinnamon stick
4 cardamom pods (optional) 5 eggs
2/3 cup regular sugar
1 teaspoon vanilla extract
1/2 to 1 teaspoon orange blossom water
2 cups almond flour (not almond meal, as it is too grainy) 1 teaspoon baking powder
For glaze:
¼ cup confectioners’ sugar 1/2 teaspoon orange zest 1 to 2 tablespoons water
DIRECTIONS
Heat the oven to 350 degrees. Line an 8- or 9-inch round cake pan or springform pan with buttered parchment paper.
Zest the oranges and set 2 teaspoons grated zest aside. Peel the oranges and place them in a saucepan with enough water to cover. Add the cinnamon stick and cardamom pods, if using, and bring to a boil. Reduce the heat and simmer the oranges for one hour. Meanwhile, in a food processor, add the eggs and sugar and whip until frothy. Add 1½ teaspoons of the reserved orange zest, vanilla and orange blossom water.
Once the oranges are cooked, drain and dry them, then cut them into pieces and add to the egg mixture in the food processor. Process until the oranges are pureed and well blended with the egg mixture. Add the almond flour and baking powder and pulse until combined. The batter will be thinner than average cake batter.
Pour the cake batter into the prepared pan, then bake for 45 minutes. The cake should be lightly browned, and a toothpick inserted into the center of the cake should emerge clean.
For the glaze, combine the confectioners’ sugar and remaining ½ teaspoon grated orange zest. Stir in water 1 tablespoon at a time until you reach your desired glaze consistency. When the cake has cooled, spread the glaze over the top and serve.
Bay Area food writer Blanche Shaheen is the author of “Feast in the Middle East, a Personal Journey of Family and Cuisine.” Follow her “Feast in the Middle East” cooking series on Youtube, and her food blog at www. feastinthemiddleeast.com.