Fresh Orange Pound Cakes With An Orange Glaze

Recipe Ingredients

		For The Cake
2		Butter - (8 oz) - at room temperature
1 cup	198g / 7oz	Sugar
2 cups	396g / 13oz	Eggs - at room temperature (large)
3 cups	594g / 20oz	Egg yolks - at room temperature (large)
3 cups	711ml	Oranges - zested (medium)
1 teaspoon	5ml	Vanilla
1 1/2 cups	93g / 3.3oz	Flour
1/2 teaspoon	2.5ml	Salt
		For The Glaze
2 cups	396g / 13oz	Confectioners' sugar
1/4 cup	59ml	Fresh orange juice
		Garnish
2 oz	56g	Sliced almonds - finely chopped

Recipe Instructions

Preheat the oven to 400 degrees. Grease 24 (1/2-cup) mini bundt pans. (2 pans of 12 mini-bundt tins).

In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth. Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth.

Spoon 1/3 cup of the batter into the prepared pans. Bake for 15 to 20 minutes or until the top of the cakes dome and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.

In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

This recipe yields about 24 cakes.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D03) - from the TV FOOD - NETWORK

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