Rosemary Orange Glazed Pound Cake

Representing the beauty of a classic reimagined with the help of two powerful herbal allies. Looking forward into the new year I see this concept as a metaphor for celebrating classical concepts while still embracing new age visions. Rosemary and orange have served as potent symbolic gifts for the coming year, asking us to reflect and remember yet look with positivity and strength into the future unknown.

Rosemary is a symbol of remembrance across many cultures, which is why it was often traditionally given as a gift as well as woven into wreaths during holidays and weddings. It was also not uncommon to find in combination with oranges during the New Year. Cosmically it is ruled by the sun as it brings warmth to the body. As an herbal ally, rosemary offers benefits to all parts of the body both internally and externally. Within the mind rosemary acts as a nervous system relaxant, sedative, anti-depressant and cognitive stimulant. This means that rosemary is a wonderful ally for stress, brain fog and anxious minds. Within the body rosemary acts as an antioxidant, antiseptic, anti-inflammatory, astringent, diaphoretic, rubefacient,  capillary tonic, circulatory stimulant, cardiotonic, choleretic, carminative, hepatoprotector, emmenagogue, diuretic and antispasmodic. This means that rosemary is a wonderful ally for poor circulation, slow digestion, heart health, liver health and kidney health. Traditionally rosemary was also used internally for fatty liver disease, poor diestion, poor eye sight, bad breath, weak memory, stomach pain and a sluggish cough. Externally rosemary serves as a rubefacient and mild analgesic. This means that rosemary is a wonderful external ally for cold hands and feet and muscle soreness due to spams. Traditionally it was also used externally for scar treatment, sore joints and burns.

"There’s rosemary, that’s for remembrance;

pray you, love, remember."

-William Shakespeare (Hamlet, Act 4, Scene 5)

Oranges represent joy, strength, positivity, creativity and enthusiasm. As a common herb used in Traditional Chinese Medicine (TCM), the mature mandarin orange peel or Chen Pi 陈皮, Ju Pi or Chen Ju Pi 陈橘皮 has been used for hundreds of years to improve digestion, relieve gas, and bloating, and expel phlegm. Orange peel primary acts upon the digestive and respiratory systems often serving as a mechanism for releasing stagnant energies. This means that orange peel is a wonderful ally for conditions like low appetite, vomiting, heartburn, bad breath, coughs, gas and bloating, excess mucus production and congestion.

A perfect harmony between sweet and savory, this pound cake offers a delightful marrying between two of my favorite flavors; the herbaceous tone of rosemary with the floral notes of orange. This cake is simple to make and is sure to be a crowd pleaser during any festivity!

ROsemary Orange Glazed POund Cake

Recipe adapted from Aran Goyoaga's recipe Glazed Lemon Yogurt and Olive OilPound Cake

• 3/4 cup sugar

• 1 tbs orange zest

• 1 cup quinoa flour

• 1 cup almond flour

• 1/2 cup buttermilk

• 1/2 cup olive oil

• 3 eggs

• 3 tsp rosemary glycerite*

• 1 tbs baking powder

• 1/2 tsp salt

For The Glaze

• 2 cups powdered sugar

• 3 tbs fresh rosemary or 3 tsp dried

• 1/2 tbs orange zest

For The Candied Oranges (Optional)

• 4 medium to small oranges, sliced into 3mm thick slices

• 3 cups of sugar

DirectiOns

The Day Before Prepare the Candied Oranges

1. Fill a large bowl with ice water and set aside.

2. Bring 4 cups water to a a boil over high heat. Add the orange slices, then boil for around 2 minutes.

3. Transfer the orange slices to the bowl of ice water and discard the boiled water.

4. In the same saucepan, add 3 water along with the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

5. Turn the heat to medium-low and add the orange slices. Simmer for 60 minutes or until rinds begin to turn translucent. Gently stir the oranges every 15 minutes to make sure they are evenly coated.

6. Transfer the slices to a cooling rack set over a large baking sheet, and let them sit for up to 24 hours or until dry. 

7. Dip the candied orange slices in granulated sugar. Set aside to garnish the cake, reserving any leftovers in the refrigerator.

To Prepare The Cake

1. Preheat the oven to 350°F

2. Grease an 8½ by 4½-inch loaf pan with a little olive oil dusted with almond flour.

3. For the cake: Whisk together the sugar, orange zest, flours, baking powder and salt in a large bowl. In a separate bowl whisk together the buttermilk, olive oil, vanilla extract and eggs. Pour the liquid ingredients over the dry and mix together until smooth.

4. Pour the prepared batter into the oiled baking pan.

5. Bake for 50 minutes in the preheated oven, until an inserted toothpick comes out clean.

6. Let the cake cool for at least 30 minutes before glazing to ensure that the glaze thickens ontop.

7. Meanwhile, prepare the glaze. For the rosemary tea, pour 1 cup boiling water over the fresh or dried rosemary, then leave it to steep for at least 30 minutes. Once the tea is done steeping, begin whisking together the powdered sugar, rosemary tea and orange zest until it becomes thick yet pourable.

8. To glaze the cake place it over a wire rack so that the excess glaze can run off. Let the glazed cake sit for a few minutes so that the glaze can set, then enjoy!

9. This cake will keep best in the refrigerator, but it is best eaten within three days.

*Rosemary glycerite adds just a touch of extra rosemary flavor to this cake, but it can easily be subbed with 1 tsp vanilla extract instead.