Sugar-crusted vanilla pound cake
Pound cake is so called because traditionally it was made with a pound of each of butter, sugar, flour and eggs. This version uses panela sugar in place of some of the more traditional white sugar, adding a caramel flavour and a crunchy sugar crust. It’s best eaten on the day it’s made.
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Sugar-crusted vanilla pound cake
Serves
8
Cooking Time
Prep time 30 mins, cook 1 hr (plus cooling, standing)
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250 gm
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softened butter
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125 gm each
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caster sugar and panela sugar (see note)
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Finely
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grated rind of 1 mandarin and 1 lemon (juices reserved for sugar crust)
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Scraped
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seeds of 1 vanilla bean
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4
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eggs, at room temperature
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250 gm
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(1 2/3 cup) plain flour, sieved
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2 tsp
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baking powder
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| Sugar crust |
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Juice
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of 1 mandarin and 1 lemon
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60 gm
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panela sugar
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40 gm
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caster sugar
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| Crushed strawberry cream |
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80 gm
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strawberries, coarsely chopped
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2 tsp
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panela sugar
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400 gm
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crème fraîche
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1
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Preheat oven to 170C. Beat butter, sugars, rinds and vanilla in an electric mixer until pale and fluffy (5-6 minutes). Add eggs one at a time, beating well after each addition, then stir in flour and baking powder. Spoon into an 8.5cm x 22cm loaf tin buttered and lined with baking paper, smooth top. Bake until golden and cooked through (45 minutes-1 hour), cool in tin for 5 minutes then turn onto a wire rack.
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2
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For sugar crust, combine juices and sugars in a bowl and stir until dissolved, then spoon over warm cake. Stand until cooled to room temperature.
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3
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For crushed strawberry cream, combine strawberries and sugar in a bowl, coarsely crush strawberries and stand until juices leach from strawberries (4-5 minutes). Whisk crème fraîche in a separate bowl until thick and smooth, fold in strawberry mixture and serve with sugar-crusted vanilla pound cake.
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Note Panela sugar is produced mainly in Colombia, where it’s usually sold in block form; in Australia, it’s more often seen as a granulated product.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.
Drink Suggestion A pot of good old English breakfast tea.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Vanessa Austin and Emma Knowles
DRINK SUGGESTION Max Allen