If this doesn't welcome Spring I can't think what does. It's a lovely pound cake, rich and buttery with a scent of oranges and almonds. If it lasts to the next day the flavors become stronger and more delicious. Perfect with a cup of tea or for dessert with berries and cream. It's also, as ever, a snap to make.
Pound Cake Flecked with Orange and Almonds.
1 1/2 cups all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
2 sticks of butter (8 oz) room temperature
1 cup sugar
4 eggs (room temperature)
1 teaspoon almond extract
Juice of half an orange
Zest of an orange
1/2 cup of milk
Heat the oven to 350 F
Butter and flour a 9 x 5 inch loaf pan.
In a large bowl sift together the flour, baking powder and salt.
In a measuring jug combine the milk and the orange juice.
In the bowl of an electric mixer, beat together the butter, sugar and orange zest until very light and fluffy.
Add the eggs, one at a time, beating until each is well combined scraping down the bowl after each addition.
Add half the flour mixture and gently combine, add the milk/orange juice and combine and finish off with the rest of the flour. Fold gently to combine.
Pour the mixture into a loaf pan and place in the middle of the oven. Bake for approximately 50 minutes or until risen and golden.
Remove from the oven and allow to cool for 20 minutes or so in the pan, then turn out onto a baking rack to cool thoroughly.
To serve, either sift a little confectioner's sugar over the top and slice with a cup of tea or whip some cream and add some berries. Either way is delicious.