Orange Pound Cake

How to make it

1. 1

   Take the butter, eggs, and milk out to room temperature at least 30 minutes ahead. Preheat the oven to 375°F (185°C) and butter the molds.

2. 2

   Soften 1.5 oz of unsalted butter, add 1.4 oz of sugar, and whip until it turns pale, then mix in 8 g of orange jam.

3. 3

   Add 1.3 oz of eggs in 2 to 3 additions, mixing well each time.

4. 4

   Add 1.4 oz of sifted cake flour, 13 g of almond flour, 1 g of baking powder, and 0.5 g of salt and fold them in with a spatula, then finish with 13 g of milk and 1.5 g of vanilla extract.

5. 5

   Add 11 g of dried cranberries and 19 g of candied orange peel and fold them in lightly.

   · Cranberry with orange is what makes this one work.

6. 6

   Divide the batter among 6 mini kugelhopf molds and bake at 375°F (185°C) for 20 to 25 minutes.

7. 7

   Fill the center of the cooled cakes with about 27 g of orange jam, divided between them.

   · The marmalade running through the middle lifts the flavor of the pound cake.

8. 8

   Mix 1.7 oz of powdered sugar, 5.5 g of lemon juice, and 2 g of milk to the consistency you want, then drizzle it over the cakes.

   · Add the milk in small amounts, adjusting the batter to the consistency you want.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Add it all at once and the batter splits.
• Check it by inserting a skewer.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.