Posted by: Sylvia, aka Shucky | July 20, 2010

Ultimate Cake-Off’s Orange Pound Cake

This recipe looks ‘normal’, and the buttercream looks like something edible. I can’t believe a chef would have a recipe for orange blossom cream, without the orange blossom water that would give the distinctive flavour…or someone using olive oil in a cake.

Okay, I once made Martha Stewart’s Swiss Buttercream, more fool I. It was truly awful…like having a cake covered in sweetened butter, which is exactly what it was.

At least this chef is a little more realistic about the amount of butter people can choke down, and he tells you how to make the meringue without resorting to the powder from the Bulk Barn, for those of us who are purists and when we make a cake from scratch, we mean scratch!

TLC Cooking “Orange Pound Cake”.


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