Whether it comes from his grandmother or aunt, her best friend, a book or cooking site worship or a magazine, everyone has his favorite recipe for this cake classic home baking.
On the other hand, cooking methods and dietary way, there are many modern variants devised by minds anxious to find the ingredients for miracles to rhyme slender waist and greed: cottage cheese, cream cheese, lite cream etc. .. all mobilize to make hunting the demon that is the butter fat!
Alice Medrich in his book Pure Dessert only cares about one thing: moving towards simplicity to allow the flavors explode. His version of four-quarter did not contain a gram of butter .. but it is replaced by an olive oil of quality associated with sweet sherry or white wine gives the cake a crumb of a dense soft incomparable pleasantly fruity notes recorded by the freshness of orange zest. A
cooking, forms a thin caramelized crust that contrasts in taste and texture of the cake with fondant ... and I'm not talking about color, the photos do it better than me!
You tell me that this is not the first cake of this type that I have already tried: they are the sweet wine at orange or mixed lemony , cakes made with olive oil are part of my conventional tested and approved.
Did I really need a new recipe for pound cake modernized ... yes, because it is a recipe from Alice Medrich and with it, there is nothing to throw away!
PS do not repeat it but I never have sherry (or sherry) with me so I am amused to vary the alcohol and fruit juice and this version is by far my number 1!
(1.5 l mold for 1 and 6 mini cakes)
- 400g flour T55
- 2 teaspoons baking powder
- 1 / 4 tsp salt 300g sugar
- 240g olive oil
- 1 medium orange zest untreated
- 5 eggs cold
- 120ml orange juice 120ml
- sweet white wine or dry Triple Sec or orange juice (see note )
Preheat oven thermostat. 6-7 (190 ° C). Butter and flour a standard loaf pan (1.5 L) and 6 mini-cakes pans or 2 loaf pans or 1 liter of a mold or bundt-type bun.
In a large bowl, sift flour then add yeast and salt and mix well (Dry Ingredients IS). Book.
Pour sugar into a large bowl or bowl of food processor (fitted with the whisk), add olive oil and orange zest, finely grated and beat at medium speed for 5 min or the time that the mixture jaundice becomes homogeneous and slightly creamy texture.
Add eggs one at a cold whisking after each addition until completely incorporated. Once the last egg added and incorporated, continue whisking for 3-5 minutes at high speed: the camera is thick white (texture should be similar to that of the cream).
Note: Unlike cakes made of butter where it is essential to use tempered eggs to the emulsion and thus promote the creation of small air bubbles that give an airy texture to cakes, eggs in this recipe will be cold (just out of the refrigerator) to stabilize the emulsion formed with olive oil
Add 1 / 3 SI and beat at medium speed just enough to incorporated, pour the orange juice, whisk as before without excess. Repeat the operation with 1 / 3 SI and white wine (or the same amount of Triple Sec or orange juice) and finish with the last third of the mixture IS beating just until batter is smooth and homogeneous.
Pour batter into (or) mold (s) prepared, bake on a rack in the lower 1 / 3 of oven and cook about 50 min or the time a wooden pick inserted in center comes out clean. Cool the cake as a rack for about 15 minutes before turning out.
Note: In principle, this cake is easily removed from the mold when it was baked in a loaf pan well greased and floured. If it was baked in a bundt pan or bundt type, it is advisable to first passing the flat of a knife between cake and sides of pan or give a sharp blow to the work plan to help loosen the cake before turning out
This cake is eaten preferably cooled with ease to tea time or sophisticated fashion with whipped cream and / or seasonal fruits, fresh or poached.
If you have the courage after having smelled the wonderful fragrance that is released during cooking, this cake gets better with time and it really is better prepared for the next day (ideal for Shabbat so!). Wait until the cake is completely cooled before you pack it and forget it for 1 or 2 days, you will not regret it. Alice Medrich
writes that this cake is also excellent after a week lightly toasted ... but I never had the opportunity to test: after this time at home, he remains ever!
Source: Adapted from Pure Dessert Alice Medrich
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