My weather app is promising days of Rain in Delhi. YAAYYY. I love rain! It’s so inviting. I love waking up on the weekend to a cool rain-esque breeze and grey sky and the sound of raindrops fiercely smattering on the window. It actually makes me want to wake up and drag my otherwise sleep-loving body to the balcony to drink my morning coffee.
In school - which was a good 5 years ago - rainy days were the highlight of the month. We would skip classes and spend all day floating around our massive campus till our uniforms were drenched and our hair was dripping and our shoes were twice as heavy. We didn’t mind the muddy puddles or going home soaking wet in public school buses. Good times. But in retrospect, YUCK. Maybe it’s an age-thing but at 23, I’d like an umbrella and some waterproof shoes, thanks very much.
The ideal rainy day now involves having nothing to do so I can spend all day lounging in my balcony in my PJs and listening to some pop music and maybe reading a good book, sipping on drink of choice, which may be coffee/ beer depending on time of day. Also cake. Always cake.
Such as this delicious buttermilk-orange pound cake that I made. I want to say it’s perfect for a rainy day like today, but to be honest, it’s works well any day of any season. I’ve made this cake a few times now and I think it’s one of those cakes you always go back to get another slice of. It’s also a really
simple cake -
it needs no embellishment, no frosting and no glazing. It’s best eaten absolutely plain or with some sliced fruit and whipped cream.
Also, let me just take a moment to express how incredibly grateful I am to the cake gods - not only because this cake is delicious, but also because I actually managed to make a successful bundt cake for a change. I almost always break bundt cakes in the taking out of the pan process.
Without further ado, here’s the recipe:
100 g butter, softened
2 1/2 cups powdered sugar
3 cups flour + 3 tsp baking powder + 1 tsp baking soda
180 ml buttermilk
60 ml cointreau
2 tbsp orange marmalade
1 tsp vanilla
Preheat your oven to 180 ˚ C
Grease a medium sized bundt tin and dust with flour
Mix flour, baking powder and baking soda in a bowl and set aside
Using an electric mixer, cream the butter until creamy.
Add the sugar, one spoonful at a time, and beat until fluffy
Add each egg one at a time, beating well after each addition
In a glass, mix the buttermilk, cointreau and vanilla essence
Alternately add the flour mixture and buttermilk mixture to the butter-sugar mix and beat well after each addition
Pour the mixture into the bundt tin and bake for about 1 hour.
When a toothpick inserted in the centre comes out clean, its time to take out the cake
Let it cool fully before inverting it out of the tin.
Serve plain or with whipped cream and sliced fruit