Evening Edge
What’s For Dinner?
DEL.ICIO.US
Aria's Orange Poundcake
Be the first to rate this recipe!
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Dessert
From the menu of . . . Aria
490 E. Paces Ferry Road, Atlanta
404-233-7673
Q: We had a wonderful meal at Aria, capped by orange poundcake with a lemon sauce and ice cream. Do you think you could get this recipe? It is outstanding.
-- Barbara Collins
A: Kathryn King, pastry chef extraordinaire at Aria, said she got the idea to toast her poundcake after watching her grandmother warm day-old poundcake in a buttered skillet. Leftover lemon sauce should keep for three to four days.
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 12
Ingredients:
-
For the Orange Poundcake:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cup granulated sugar, divided
Grated zest from 1 navel orange
3 tablespoons freshly squeezed orange juice
5 eggs, separated
3 cups cake flour
Heaping 1/4 teaspoon salt
Heaping 1/4 teaspoon baking soda
3/4 cup buttermilk
2 tablespoons butter, softened (optional)
For the Lemon Sauce:
1 2/3 cups granulated sugar
3/4 cup freshly squeezed lemon juice
3 whole eggs
1 cup (2 sticks) unsalted butter, cut into small pieces, at room temperature
Instructions:
For the Orange Poundcake:
Preheat oven to 350 degrees. Lightly grease a tube pan.
In the bowl of a mixer fitted with a paddle attachment, place the butter. Add 1 cup sugar, orange zest and juice; cream for 5 minutes, scraping the sides of the bowl and beater occasionally. Add the egg yolks slowly, scraping the bowl between additions.
In a separate bowl, sift together the flour, salt and baking soda. Gradually add to the butter mixture, alternating with the buttermilk, just until incorporated. Set aside.
In a bowl of a mixer fitted with a whisk attachment, add the egg whites and whip until frothy. With the mixer running, add the remaining 1/4 cup sugar gradually. Continue whipping until the whites reach soft peaks.
Slowly and gently fold the whites into the batter until fully incorporated. Scrape the batter evenly into the cake pan, and immediately place in the hot oven. Bake for 40 minutes without opening the oven. After 40 minutes, check the cake with a bamboo skewer; if the skewer comes out clean, the cake is ready. If not, bake for 5 to 10 minutes, and check again. Cool the finished cake for 10 minutes, then turn the pan over onto a clean surface and let cool fully.
Slice the cake, lightly butter each piece and toast in a 350-degree oven until browned. Top with 2 tablespoons lemon sauce or to taste.
For the Lemon Sauce:
In a stainless steel bowl over a pot of simmering water, place the sugar and lemon juice and heat until the sugar melts, whisking frequently.
In a separate bowl, whip the eggs lightly.
When the sugar and lemon juice are hot, pour gradually, a few tablespoons at a time, over the eggs, whisking constantly to warm eggs and incorporate the mixture. Replace over the simmering water, cooking until thick (it will coat the back of a spoon), using a rubber spatula to stir occasionally.
Remove from heat to cool slightly. Add the butter, whisking in a small piece at a time, until a smooth mixture is achieved. Place a piece of plastic wrap directly over the mixture and put in the refrigerator until completely cooled.
Preheat oven to 350 degrees. Lightly grease a tube pan.
In the bowl of a mixer fitted with a paddle attachment, place the butter. Add 1 cup sugar, orange zest and juice; cream for 5 minutes, scraping the sides of the bowl and beater occasionally. Add the egg yolks slowly, scraping the bowl between additions.
In a separate bowl, sift together the flour, salt and baking soda. Gradually add to the butter mixture, alternating with the buttermilk, just until incorporated. Set aside.
In a bowl of a mixer fitted with a whisk attachment, add the egg whites and whip until frothy. With the mixer running, add the remaining 1/4 cup sugar gradually. Continue whipping until the whites reach soft peaks.
Slowly and gently fold the whites into the batter until fully incorporated. Scrape the batter evenly into the cake pan, and immediately place in the hot oven. Bake for 40 minutes without opening the oven. After 40 minutes, check the cake with a bamboo skewer; if the skewer comes out clean, the cake is ready. If not, bake for 5 to 10 minutes, and check again. Cool the finished cake for 10 minutes, then turn the pan over onto a clean surface and let cool fully.
Slice the cake, lightly butter each piece and toast in a 350-degree oven until browned. Top with 2 tablespoons lemon sauce or to taste.
For the Lemon Sauce:
In a stainless steel bowl over a pot of simmering water, place the sugar and lemon juice and heat until the sugar melts, whisking frequently.
In a separate bowl, whip the eggs lightly.
When the sugar and lemon juice are hot, pour gradually, a few tablespoons at a time, over the eggs, whisking constantly to warm eggs and incorporate the mixture. Replace over the simmering water, cooking until thick (it will coat the back of a spoon), using a rubber spatula to stir occasionally.
Remove from heat to cool slightly. Add the butter, whisking in a small piece at a time, until a smooth mixture is achieved. Place a piece of plastic wrap directly over the mixture and put in the refrigerator until completely cooled.
Notes:
For the Orange Poundcake:
Have all ingredients at room temperature before beginning.
For the Lemon Sauce:
King says the sauce is done when a bit dropped into the bowl makes an indentation that stays for a few seconds. This will make more than enough sauce for the cake.
Have all ingredients at room temperature before beginning.
For the Lemon Sauce:
King says the sauce is done when a bit dropped into the bowl makes an indentation that stays for a few seconds. This will make more than enough sauce for the cake.
Nutrition:
For the Orange Poundcake:
Per serving: 504 calories (percent of calories from fat, 61), 5 grams protein, 44 grams carbohydrates, no fiber, 35 grams fat, 166 milligrams cholesterol, 134 milligrams sodium.
For the Lemon Sauce:
Per serving: 131 calories (percent of calories from fat, 55), 1 gram protein, 15 grams carbohydrates, no fiber, 8 grams fat, 44 milligrams cholesterol, 8 milligrams sodium.
Per serving: 504 calories (percent of calories from fat, 61), 5 grams protein, 44 grams carbohydrates, no fiber, 35 grams fat, 166 milligrams cholesterol, 134 milligrams sodium.
For the Lemon Sauce:
Per serving: 131 calories (percent of calories from fat, 55), 1 gram protein, 15 grams carbohydrates, no fiber, 8 grams fat, 44 milligrams cholesterol, 8 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Dessert
Recipes in the same category:ATL restaurant recipes
Recipes from: Aria
Reviews and info for Aria