I love 'pound cake' recipes, with equal quantities by weight of butter, sugar, flour and eggs - infinitely variable, much easier to make than a victoria or genoese sponge, and lasts longer. Just get the butter nice and soft and mix it all up, then flavour as you like. The only difference with this cake was that you rub the butter into the flour and sugar first, then remove some of the'crumble' to add to the top later. Mix in the wet ingredients - here, eggs, lemon juice and zest, grated apple and some blueberries, and then pour into a baking tin, lined with parchment. Top with the reserved crumble, into which you've added a spoonful of demerara or Bajan granulated sugar and some cinnamon, spoon over the top and bake. Lovely!
Hi, Maggie, lovely to see you blogging again! That cake looks scrummy - just one question - are the eggs weighed with their shells or without?
ReplyDeleteAnd what oven temperature?
I use a combination learned from Nigel Slater last year, who is inordinately fond of pound cakes - the proportions are: 175g each of sugar, butter and SR flour with 3 medium eggs. It always works well, as I say, just have the butter really soft, and also the eggs at room temperature, and mix just until all is blended - don't overbeat, as this releases the gluten in the flour and makes for a heavy cake. I cook in a fan oven at 160 degrees.
ReplyDeleteThanks very much!
ReplyDeleteJ x