My brother came around for cake the other week. I have been busy with study so I said I would make him a basic cake. His response was to make a pound cake or something similar.
I decided to make the Luxe pound cake in my favourite cake book. Ironically called 'The Cake Book'. I always know that Tish Boyle's cakes turn out, and her cakes have attained almost god like status (in terms of cakes that is) in my house.
I have looked at the Luxe pound cake many a time but always thought it seemed too decandent for something so plain. It has 7 eggs! Enough said.
Apart from some problems getting the cake out of my bavarian bundt tin the cake was delicious. It had a really nice marizipan like crust on it. R didn't like the almond extract in it, but he doesn't like almonds so who cares.
3 cups (342g) cake flour - I just used regular all purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
227g unsalted butter, softened
3 cups (600g) caster sugar
7 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
1 cup (240mL) heavy cream
icing sugar for sifting
Preheat the oven to 170 C. Grease the inside of a 10-inch Bundt pan
Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 5 minutes. Add the sugar in four additons, beat for 1 minute after each one, or until light, Beat in the eggs one at a time, beating for 30 seconds after each additon and scraping down the sides of the bowl with a rubber spatula as necessary. Beat in the vanilla and almond extract.
At low speed, beat in the flour mixture in three additons, alternating it with the cream in two additons; scrape down the sides of the bowl throughly after each additon. Beat for 30 to 45 seconds longer. Scrape the batter evenly into the prepared pan.
Bake the cake for 65-75 minutes, or until it is golden on top and a toothpick inserted in the center comes out clean; the cake should pull away slightly from the sides of the pan, Cool the cake in the pan on a rack for 10-12 minutes.
Carefully invert the cake onto another rack ad let cool completely.
Sift icing sugar over the top of the cake just before serving.
Cake 16th October, 2010 10:16:39 #
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