A decidedly tropical twist on the ‘original’ Summer pound cake.
Based on my Lemon pound cake recipe, and the sunshine of mid-Summer.
For the cake
2 cups plain flour
1 + 1/2 tsp baking powder
1/4 tsp salt
6 large egg whites (keep the yolks to make ice-cream or another custardy dessert)
3/4 cup milk (skim works just fine)
160 grams butter, softened
1 + 1/2 cups caster sugar
2 tsp orange juice
zest of 1 orange
For the filling
1/2 cup good apricot jam*
For the glaze
About 1 cup icing mixture
- Preheat the oven to 155° C and butter a 2L square Pyrex baking dish.
- In a medium bowl, sift together the flour, baking soda and salt. Set aside.
- In another bowl, whisk together the egg whites and milk (with a fork will suffice). Set aside.
- In the bowl of a stand mixer (with the paddle attachment, if you have one) or a large bowl with hand beaters, beat together the butter and sugar until light and fluffy.
- Reduce speed to slow. Add a bit of the flour mixture and a bit of the milk/egg mixture and mix til combined. Continue until you’ve used all the flour and egg/milk.
- Still mixing, add the orange juice and zest. Stir til combined.
- Transfer the batter to the prepared baking dish and bake for about 60 minutes, or until the top is golden and a bamboo skewer comes out clean.
- Leave the cake in the baking dish (to keep in the moisture) until it has cooled completely.
- When the cake has reached room temperature, turn it out of the baking dish and use a bread knife to slice it into two even layers.
- Spread the jam all the way to the edges of the lower half, then sandwich the cake back together.
- Sift the icing mixture into a medium-sized bowl, add the passionfruit** and whisk it with a fork until the sugar has dissolved and you have a runny paste.
- Slowly and carefully pour the glaze onto the very top/centre of the cooled cake — gravity will send it out to the edges. (The glaze will start to set/thicken as you go, so if you want to control the spread, just take your time.)
- Allow the glaze to set completely before cutting/serving.
*I used accidentally-home-made spiced apricot jam (because fresh apricots always turn out to be so plain these days, and only jamming will save them) but anything suitably tropical will work.
**You can strain out the seeds if you’re of the anti-seed ilk.