Orange Pound Cake

Megha Kohli
Megha Kohli|
Last updated on Jan 21st
A combination of a pound cake and a upside down cake. Garnished with caramelized walnuts, palm jaggery (nolen gur) and served with nolen gur cream.
  • Prep Time15Minutes
  • Cooking Time2Hours
  • Serves12people

Recipe Ingredients

  • For the cake:
  • Unsalted butter 250 gms
  • Maida 300 gms
  • Caster sugar 450 gms
  • Eggs 6 nos
  • Baking powder 6 gms
  • Oil 100 ml
  • Almond powder 150 gms
  • Malta 3 nos
  • Milk 200 ml
  • Orange juice 100 ml
  • For caramelised walnuts:
  • 150 grams walnut
  • 100 grams Sugar
  • For Nolen Gur Cream:
  • 200 ml whipped cream
  • 80 ml Nolen gur

Recipe Preparation

  1. Take a 9 inch cake mould, and line it with sliced oranges (malta).
  2. Cream the butter and sugar together till light and fluffy. Add the eggs slowly and keep mixing.
  3. Fold in the flour, almond flour and baking powder. Then add the oil, milk and orange juice.
  4. Keep mixing till everything is mixed properly. Pour the mix into the cake tin and bake for 2 hours at 180 C. After the first hour reduce the temperature to 150 C
  5. For Caramelised walnuts: Melt the suagr in a pan till it caramelizes. Then coat each walnut with the caramel individually and keep aside.
  6. For the cream: Mix the whipped cream and nolen gur together and refrigerate
  7. Slice the cake and warm it, then garnish it with the caramelized walnuts and serve warm with a dollop of the cream
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