Recipe

Orange pound cake with candied cumquats

As the name suggests, pound cakes originally consisted of a pound each of sugar, butter, flour and eggs, which made them very large cakes.

  • 2 hrs cooking
  • Serves 6
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Ingredients

Orange pound cake with candied cumquats
  • 1 vanilla bean
  • 170 gram unsalted butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 tablespoon finely grated orange rind
  • 3 eggs
  • 1 tablespoon orange juice
  • 1 cup (150g) plain flour
  • 1 teaspoon baking powder
  • 1 1/4 cup (300g) fresh soft ricotta
  • 1/2 cup (80g) icing sugar
  • 2/3 (160ml) thickened cream (51% butter fat)
  • 2 cup (325g) cumquats, halved, seeds removed
  • 1 cup (220g) caster sugar
  • 3/4 cup (180ml) water

Method

Orange pound cake with candied cumquats
  • 1
    Make candied cumquats. Bring a small saucepan of water to the boil, add cumquats; cook for 1 minute. Drain. Repeat process (this helps to remove any bitterness and soften the rind). Place sugar and the water in a small saucepan over low heat; stir until sugar dissolves. Increase heat to high; bring to the boil. Add cumquats; simmer gently for 30 minutes or until soft and translucent. Cool cumquats in syrup.
  • 2
    Preheat oven to 170°C/340°F. Grease two 15cm (6-inch) round cake pans; line base and side with baking paper.
  • 3
    Split vanilla bean; scrape seeds into a medium bowl of an electric mixer (keep vanilla bean for another use). Add butter, caster sugar and rind to bowl; beat for 5 minutes or until pale and fluffy. Beat in eggs, one at a time, scraping down the side of the bowl frequently. Add juice and combined sifted flour and baking powder; beat on low speed until just combined. Divide mixture between pans.
  • 4
    Bake cakes for 40 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pans for 10 minutes, before turning out onto wire racks to cool.
  • 5
    Process ricotta and icing sugar until smooth; transfer to a medium bowl. Beat cream with an electric mixer until soft peaks just form. Fold cream into ricotta mixture.
  • 6
    Level top of cakes; brush each with 1/3 cup of the cumquat syrup. Place one cake on a cake stand or plate; spread with half the ricotta cream. Finish with second cake and remaining ricotta cream. Decorate with candied cumquats; serve with remaining syrup.

Notes

The cake and candied cumquats can be made a day ahead. Store cake in an airtight container at room temperature and cumquats in the fridge.

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