Cakes: Williams Sonoma Mini-Orange-Almond Pound Cake

By JoFClark

Ingredients

• 3/4 cup all-purpose flour
• 1/2 t baking powder
• 1/8 t salt
• 3/4 cup almond paste
• 3/4 cup granulated sugar
• 12 T (1 1/2 sticks) unsalted butter
• 3 eggs, slightly beaten
• 1/2 t orange oil
• Rum Glaze
• 3 T dark rum
• 2 t water
• 1/3 cup sugar
• 1 T unsalted buter
• 1/8 t orange oil
• Confectioners sugar for dusting

Details

Servings 6
Cooking time 25mins

Preparation

Step 1

Have all ingredients at room temperature. Position a rack in the lower third of oven and preheat to 325 degrees (350 degrees if the pan does not have a dark finish). Generously grease and flour a 6-well bundtlette pan (I use Williams Sonoma non-stick spray). To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the almond paste on low speed until it forms small crumbs with no large lumps, about 1 minute (I use a food processor with the blade attachment). Gradually add the sugar while beating, then beat in the butter 1 tablespoon at a time. Increase the speed to medium and beat until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the orange oil and beat until incorporated. Reduce the speed to low and add the flour mixture, occasionally scraping down the sides of the bowl to make a smooth batter. Spoon the batter into the prepared pan and spread the batter evenly.

Bake until the cakes are golden and a toothpick inserted near the center of a cake comes out clean, about 25 minutes. Transfer to a wire rack and let the cakes cool upright in the pan for 10 minutes, then gently tap the pan on a work surface to loosen the cakes. Set the rack over a sheet of aluminum foil or waxed paper and carefully invert the cakes onto the rack.

To make the glaze, in a small saucepan over medium-low heat, combine the rum, water, sugar and butter and heat until the butter melts, about 1 1/2 minutes. Bring to a boil and cook, stirring occasionally, for 30 seconds. Remove from the heat and let cool for 1 minute, then stir in the orange oil, brush the surface of the warm cakes with the glaze, let the cakes cool completely before serving. Just before serving, dust the cakes lightly with confections sugar. Makes 6 mini-bundt cakes.