Orange & Honey Pound Cake With Cardamom
Warren Brown would love you to put down that box of ready-made mix and stick that can of premade icing back on the shelf. He's got a better plan, and it starts with fresh, all-natural ingredients like juicy peaches, sliced almonds and bittersweet chocolat
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COOK TIME
25 Minutes
PREPARATION TIME
20 Minutes
INGREDIENTS
- 6 ounce (1½ sticks) unsalted butter
- 18 ounce (2¼ cups) superfine granulated sugar
- 2 teaspoon orange zest
- 4 item eggs
- 2 item yolks
- 12 ounce (about 2 ½ cups) all-purpose flour, sifted
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon ground cardamom
- ¼ cup sliced almonds, hand-crushed
- 3 cup extra-virgin olive oil
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- ½ item orange, cut in segments
- ¼ cup cup sour cream
PREPARATION
Preheat the oven to 350°F and set the rack on the middle shelf. Prep each group of ingredients, and lightly stir to combine the dry and liquid ingredients. Mix the butter, sugar and orange zest in a standing mixer fitted with the paddle attachment on medium speed until it is soft and thoroughly mixed. Add the eggs one at a time. Stop and scrape the mixer bowl. Alternate adding the mixture of dry and liquid ingredients, pouring it in fourths or thirds. Coat a Bundt pan with an oil and starch nonstick spray (like PAM Baking), and scoop the batter into the pan. Bake for 55 to 65 minutes or until a wooden skewer poked into it comes out clean. Allow to cool for 15 minutes before inverting the pan to remove the cake.
Per serving: 358 calories.
YIELD
15 Serving/s
Nutritional Information
Per serving: 358 calories.
