Candied Orange:
– Oranges: 2-3 pieces
– Granulated sugar: 200g
– Water: 600g
– Vanilla bean: 1 piece
– Orange liqueur: 5g
Preparation:
1. Briefly heat orange slices in hot water and drain.
2. Combine sugar and water with orange slices and vanilla bean.
3. Simmer over medium heat until thickened, then reduce to low heat for 10 minutes.
4. Cook until translucent and fully coated in syrup.
5. Cool completely and mix in orange liqueur.
6. Finely chop candied orange pieces for later use.
Orange Pound Cake:
– Butter: 180g
– Fine sugar: 50g
– Salt: 1g
– Beaten eggs: 160g
– Cake flour: 180g
– Almond flour: 60g
– Baking powder: 6g
– Candied orange pieces: 150g
– Crushed pistachios: as desired
Instructions:
1. Cream softened butter with sugar and salt until fluffy.
2. Gradually incorporate beaten eggs.
3. Fold in cake flour, almond flour, and baking powder.
4. Mix in candied orange pieces.
5. Line mold with whole candied orange slices and pour batter.
6. Bake at 160°C for 30 minutes.
7. Glaze with reserved syrup and garnish with pistachios.
