In keeping with the citrus season, there is a juicy and moist orange pound cake. Refined with cardamom and rose water. The combination is simply incredibly tasty and harmonises so well with each other. Give it a try.
Course Bundt Cake
Cuisine Dessert
Keyword oranges
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 1Cake
Author Klaraslife
Ingredients
3eggsSmall
90gof sugar
1tspvanilla extract
Orange zest of two organic oranges
Juice 1 orangeapprox. 80 ml
2cardamom capsulesfreshly ground
160gflour
1tbspbaking powder
150gbutterliquid
1tsprose water
also
1loaf tin 20 cm
Instructions
Preheat the oven to 175 ° C.
Grease a loaf tin and dust with a little semolina.
Beat eggs, sugar, orange zest, vanilla and cardamom until very frothy. Mix the flour with the baking powder and stir into the egg mixture with the remaining ingredients.
Place the dough in the tin and bake on the middle shelf for 35 minutes. Perform a stick test.
Let the cake cool briefly in the mold, then let it cool completely on a wire rack.