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It is
that time of the year, when temperatures outside are significantly colder, and
if you take a quick glance through the window, a thin layer of white snow
almost like powder sugar will be covering the streets.
As we all
know, among the cooler temperatures, all kinds of sicknesses are taking a toll
so I am in a constant search for natural remedies that would ease up the
recovery time.
It is so
amazing to me how the natural foods that are available for every season in the
year, actually holds a variety of such beneficial components that stands for
the challenges of going through this cold season.
Citrus
fruits are scattered all over the markets, and even the smallest wandering
through these markets, yields an impressive haul. Blood Oranges, Blood grapefruits,
Novel oranges and my utterly favorite, Mayer lemons.
Although,
using the fruits zest and juice in my sweet creations cannot be considered a
healthy food by definition, I am always aiming for the best quality ingredients
out there.
It seems
to me that all the colorful citrus that available this time of year, is there
because of the lack of colors outside.
We just
had a massive snow storm here in north New Jersey, so there is nothing like a
blood orange and almond pound cake to help keep our mood lifted.
Blood
orange and almond pound cake
*** This recipe was adapted from the professional baking by Wayne Gisslen
Almond
paste 7.5 oz/225g
Powder
sugar 1 1/4 cup/150g
Egg yolks
6 large
Egg 1
large
Vanillas
extract 1 tsp
Zest from
two medium size blood oranges
Egg
whites 3/4 cup/ 180g
White
sugar 1/2 cup
Cake
flour (not the self rise) 3/4 cup
Almond
flour 1/2 cup
Melted
butter 5Tbsp
*** Note
that I baked this cake in a Bundt shape cake pan.
- Preheat the oven to 340F/170C
- Butter and flour all sides of the cake pan.
- In a large bowl, sift together the cake flour and the almond flour.
- Melt the butter and set aside to cool.
- In a bowl of stand mixer combine almond paste and powder sugar, using the paddle attachment mix until you get sand- like consistency.
- With the mixer still running, slowly add the egg yolks, eggs, vanilla extract and the zest, beat until its smooth and light. Set this mixture a side.
- Using a different stand mixer bowl (if you do not have more than one bowl to your mixer, remove the previous mixture to a different bowl) whip the egg whites to a soft peaks, and then slowly start to add the sugar. Continue to whip until you get a stiff peaks. (A basics meringue)
- Fold the meringue into the almond mixture, then fold in the flours and carefully fold in the melted butter (be careful not to over mix the cake batter).
- Pour the cake batter into the pan and bake for approximately 35 minutes.
- Let the cake cool completely before trying to release the cake from the pan
