Citrus pound cake
Servings 8 - 10
Ingredients
- 3 eggs
- 160 g (3/4 cup) raw cane sugar
- 200 g (1 1/4 cups) all purpose wheat flour
- 180 g (12 tbsp) mascarpone
- Grated zest of 2 organic oranges and 1 organic lemon
- 1 cm grated ginger root
- 1 large pinch of cinnamon
- 10 g (2 tsp) baking powder
- 1 pinch salt
- 40 g (3 tbsp) chopped candied orange peel
- 40 g (3 tbsp) chopped candied citron peel
Ingredients to decorate:
- Juice of ½ orange
- 200 g (1 1/2 cups) powdered sugar
- Candied orange peel
Instructions
- Beat eggs and sugar until pale. Add the mascarpone, then the sifted flour with baking powder and salt, grated lemon and orange peel, grated ginger, cinnamon and the chopped candied orange and citron peel.
- Let the cake batter rest in the fridge for a few hours, then pour it into a loaf pan lined with parchment paper.
- Preheat oven to 180°C (350°F, gas mark 4) and bake the pound cake for about 55 minutes, until it is puffed and golden brown.
- While the cake cools down, make the glaze: mix the powdered sugar with orange juice. Drizzle over the cake and decorate it with slices of candied orange peel.
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