My Mum recently passed on a whole bunch of oranges from my Aunty’s tree. Some will make an appearance in an orange and fennel salad sometime this week, while one has made it’s way into this pound cake.
The bergamot and citrus flavours in the earl grey tea glaze is a perfect match with these strong, almost sour oranges and fragrant vanilla bean and helps to lighten this dense pound cake. It’s perfect with some tea (earl grey, even!) in the freezing weather we are currently experiencing in Sydney!
Orange and Vanilla Pound Cake with Earl Grey Glaze
Makes one 24cm loaf
What you need:
For the cake
- 170 grams of room temperature reduced salt butter
- 165 grams of caster sugar
- 1 vanilla bean
- Juice and zest of one orange
- 3 eggs
- 150 grams of plain flour
- 1 teaspoon of baking powder
For the glaze
- 1 cup of icing sugar
- 1 earl grey tea bag, brewed in 1/4 of boiling water (you will only use 1 1/2 tablespoons of this!)
What you need to do:
- Preheat the oven to 180 degrees Celsius and line a 24cm loaf pan with baking paper.
- Cream the butter, sugar and vanilla bean in the bowl of an electric mixer or with a hand mixer.
- Add the orange zest then one egg at a time until combined.
- Add the orange juice and continue to beat.
- Add the flour and the baking powder and mix on low until an even batter forms.
- Transfer the batter to the loaf tin and bake for about 30 minutes or until cooked through.
- Meanwhile, make the glaze by mixing the icing sugar with 1 1/2 tablespoons of the prepared earl grey tea.
- Wait until the loaf cools to drizzle over the glaze (I know, as if, right!).