Thursday, July 26, 2018

pound cake

Cake o'clock. 
And today I present beautiful simplicity, great texture, la grande bellezza cake!
I have been repeating myself, but whenever sun is up I can only think of salty blue water. My mind and body naturally navigate only in one direction, the Adriatic.
This cake goes so well with a seaside, especially evening hours of a day. 
After a good day of swim, floating in the sea, gazing at the skies, when Sun is almost down, while your hair is still a bit wet and you might need long sleeves but no shoes just flip flops or even barefoot, piece or two or even three will serve as a perfect ending of a day.
This particular one is blueberries and jam pound cake. Recipe is adopted from great and super creative Emiko Davies, you can find a video here

As mentioned, any seasonal fruits and any homemade jam will do. What is important is to beat sugar and butter well and add eggs one by one beating well after each addition, so you end up with as much air as possible and fluffy better. This creates that great and beautiful texture of a pound cake, forever classic beauty.

Since I used smaller loaf tin I have cut ingredients by half, and this is why it is not that high, but I added same amount of jam and fruits. 

Blueberries and Jam Pound Cake
125g butter (room temperature)
125g icing sugar
125g plain flour
2 eggs
lemon zest
blueberries, about one cup
3 tablespoons peach jam

Preheat oven to 170C. Line a loaf tin with baking paper. Beat butter and sugar with lemon zest until creamy. Add eggs one at a time, beating well after each addition. Continue beating until very pale and extremely creamy (about 7 minutes with electric beaters). Fold in the flour and pour into loaf tin. Dollop jam down the middle of the cake then swirl through with a knife, pointing down about 3cm into the batter. Add blueberries to the top of the cake. Bake 1 hour or until golden on top and a toothpick inserted in middle comes out clean.

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