Here is the pound cake experiment that I did with my leftover candied Sagada orange peel. I took a base recipe of pound cake from Francois Payard (which uses a lot of heavy cream rather than just butter) and added chopped candied orange peel. As I put it into the oven, I realized the peel would probably sink to the bottom and it did. Otherwise, it was nice and dense, buttery and the combination of lemon zest (superbly zested on my new Microplane zester) and orange peel was delicious.The comments of the readers in my post on candied orange peel last week had some good suggestions that I think would improve this experimental cake including soaking the peels in orange liqueur and/or coating the orange peel in flour before adding it to the batter.
The cake I baked was good, it just had more orange bits on the bottom than I would have liked. It was also rather denseâ€¦ I canâ€™t figure out if that was because of the cream or the flour that I used (cake flour instead of all purpose flour). I also got fancy and made a glaze of powdered sugar and lemon juice that put this dessert a little over the top on the sweet scaleâ€¦ Throw on more candied orange peel on top and a sprinkling of more powdered sugar and wellâ€¦ it looked really good! Next time I will try the recipe that â€œMad Bakerâ€ left on the post on candied orange peelâ€¦ I have gained so much weight in the service of Market Manila that I am thinking of doing a â€œSouth Forbes Dietâ€ which is my modified South Beach Diet with some localized dishes.