Bizcocho de Naranja
The combination of orange juice infused pound cake smothered with orange glaze creates a flavor explosion so intense; you'll feel like you bit into an actual orange slice.
3 1/4 cup Sifted flour
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1 cup + 2 tablespoons Butter softened
8 ounces Cream cheese softened
3 cups Sugar
1 teaspoon Vanilla
1/4 cup Orange juice
1/2 cup Orange juice
1/2 cup Sugar
FARBERWARE | 10-Inch Fluted Mold
FARBERWARE | Yosemite Coffee Percolator
ANOLON | 9.5-Inch Fluted Cake Pan
Our Cookware Pick:
To make the cake - Preheat oven to 325F.
Butter and flour the inside of the fluted mold. Sift together the flour, salt, and soda. Set aside.
In a standing mixer, on low speed, mix together the butter and cream cheese. Increase mixer speed to medium and beat for 5 minutes, until light and fluffy. At low speed, gradually add the sugar. Add the eggs, one at a time, stopping to scrape the mixture from the sides of the bowl.
Mix in the vanilla. With the mixer on low speed, add the flour mixture alternating with the orange juice in two additions. Mix just until blended.
Spread the batter into the prepared pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack for 15 minutes.
To make the glaze - In a small saucepan, stir together the orange juice and sugar. Heat the mixture, stirring until the sugar is dissolved.
Turn the cake out onto a cooling rack. Brush with the orange glaze and cool completely.