Orange Pound Cake

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare six Cara Cara oranges. Blanch them briefly in boiling water, then rinse under cold water to remove impurities and soften the skin. Trim the ends.
   ≈0:29
2. 2
   Place the oranges and sugar in a vacuum seal bag. The sugar forms a barrier to prevent juice from escaping. Vacuum seal the bag.
   ≈1:09
3. 3
   Immerse the sealed bag in a water bath at 86°C (186.6°F) and cook for 6 hours. Remove from heat, cool, and refrigerate overnight until fully poached.
   ≈2:01
4. 4
   Squeeze juice from some of the poached oranges and blend with oil and sour cream in a food processor until you get a smooth orange compound.
   ≈2:29
5. 5
   Mix the orange compound with flour, baking powder, eggs, and sugar until fully combined, creating a traditional French pound cake with equal proportions of butter, sugar, eggs, and flour.
   ≈2:51
6. 6
   Pour the batter into a silicone mold or cake pan and bake at 180°C (350°F).
   ≈3:12
7. 7
   Once baked, let cool for 10 minutes and demold from the pan.
   ≈3:39
8. 8
   Take more poached oranges, scrape away some of the flesh, then cut into strips and dice. Place the orange peel cubes in a saucepan with sugar, vanilla, and reserved sous-vide cooking liquid. Cook uncovered for about 45 minutes until softened and candied.
   ≈3:47
9. 9
   Garnish the top of the cooled pound cake with the candied orange peel.
   ≈4:18