Why is it called a pound cake, well…originally all the ingredients were equal parts,a pound of butter,a pound of sugar,a pound of eggs and a pound of flour.
These days although the same ingredients are used, we’ve diversified the quantities and added a few more.
Today’s pound cakes are still buttery, rich and moist with a golden crust. In Italy this cake is called Bussolano or Ciambella Mantovana – Mantovana Ring cake. It’s usually made plain or chocolate flavour and served in the morning for dunking into coffee or hot milk.I found this recipe with it’s twist of using seasonal grapes both white and red and adding a glass of sweet white wine to the mixture.
It has a delicate taste, nothing sweet at all to it, moist with the golden buttery crunchy crust. You’ll love it!
Read on for the recipe…
Recipe: Grape Pound Cake
250g All Purpose Flour
150g Potato Starch
zest of 1 lemon
1 tablespoon yeast for cakes
1 1/2 tablespoons vanilla essence
1 cup sweet white wine…( and a glass for the cook)
200g white grapes
200g red grapes
pinch of salt
icing sugar to serve
extra red grapes, egg white and sugar for crystallized grapes for garnishing
The secret for any pound cake mixture is to make sure all ingredients are at room temperature. The butter beats even creamier if nearly melted.
Preparation of the grapes takes a little extra time here…I dislike immensely pips in my grapes, so I washed, dried and then cut into half and de-piped grapes.
Pre heat oven to 180°C.
Sift flour, cornstarch, yeast and leave aside. Butter and flour a 28 cm in diameter ring tin.
Cream the butter and sugar until a pale yellow and creamy mixture. Add the 3 egg yolks one at a time, continually beating after every one.Add the zest of one lemon,the wine and mix by hand with spatula. Gently fold through the flours.
Add the grapes and gently fold through the mixture.
Beat the egg whites with a pinch of salt until stiff peaks forms, fold through cake mixture. Place in floured ring tin and cook in oven at 180°C. for 40 minutes. Let the cake cool for about 15 minutes upside down on cooling rack before taking out of tin.
For the garnish of crystallized grapes…gently beat an egg white, with pastry brush coat each grape with egg white and dip into fine sugar, place on oven proof paper and leave in fridge for about 10 – 20 minutes before garnishing cake.
Serve with a sprinkling of icing sugar, cream or custard…
Sharing on Tasty Tuesdays with Alicia..A Beautiful Mess
and Jen…Balancing Beauty and Bedlam
- It’s the Great Pumpkin Pudding (Cake), Charlie Brown (confectionsofamasterbaker.blogspot.com)