Have you ever craved for something and you just had to get down and messy in the kitchen and make it? This was exactly what happened to me this weekend! I have been craving for some pound cake for the longest time and even though I could easily buy one from Woolies or Coles, there is nothing more satisfying than making something from scratch and indulging after! When I was a kid, mom use to get those Sara Lee pound cakes from the chilled section of the supermarket as a treat for us in the weekend! That was exactly what I was craving for last week.
Traditionally, pound cakes are made with a pound of each ingredient : eggs, flour, butter and sugar. But of late, people adjust according to their preference and come up with some really yummy (and slightly healthier) versions. One recipe which I was drawn to was one that used ricotta in replace of some of the butter content. Perfect with a dollop of freshly whipped vanilla bean cream, some fresh fruit (mangos are perfect especially cause they are in season) and a hot cuppa for afternoon tea! (: My cravings were satisfied with my first bite! I love love love how the cake looks really dense but is actually not that heavy.
You never really know how the cake has turned out till you cut a slice out and see the inside of it. I was pleasantly surprised with how fine-textured the cake was. The crumbs were really fine and as Ju from Little Teochew calls it – microcrumbs! hehe I remember reading one of the post from Ju (and she is AMAZING!) on her honey castella cake and was in awe! They look so perfect, fluffy and I just wanted to sink my teeth into them! She generously shared her tips of having microcrumbs in cakes – beating your eggs on low speed for a longer period of time, as compared to high speed. I tried it this time, and it worked! WOOO! (: Couldn’t be happier!
The recipe uses cake flour instead of plain flour and for some reason I couldn’t find cake flour in the local supermarkets. But Joy the Baker has a simple way of making your own cake flour! And trust me, it’s worth the extra steps! I think it makes the cake less dense as well, so do give it a shot if you can’t get any.
Steps to Making Cake Flour (from Joy the Baker, makes 2 1/2 cups)
1. Measure out 2 1/2 cups of plain flour into a bowl.
2. Scoop out 5 tbs of the plain flour and place it back into the flour container.
3. Add 5 tbs of corn flour to the rest of the plain flour and sift the mixture 3 times.
{ The rule of the thumb is, for every cup of flour, you replace 2 tbs of flour with corn flour. }
Ricotta Pound Cake (adapted from Cakeb00k)
2 1/4 cups of cake flour (recipe above)
1 tbs + 3/4 tsp baking powder
1 1/2 tsp salt
250g unsalted butter, room temperature
500g ricotta (you could use light ricotta)
1 3/4 cup caster sugar
5 large eggs
1 tsp vanilla bean paste
Icing sugar and lemon zest (to garnish, optional)
Steps :
1) Spray a bundt cake pan with olive oil making sure it is well coated and set it aside. Preheat the oven to 180 degrees celcius.
2) In a large bowl, sift the cake flour, salt and baking powder.
3) Using a mixer, cream the butter and sugar until light and fluffy. Add the ricotta and mix on medium speed until well incorporated and the mixture is smooth.
4) Turn the speed down to low and add the eggs one at the time. Make sure to scrap the sides and bottom of the bowl a few times. Once the eggs are well combined, add the vanilla bean paste.
5) Add the dry ingredients 1/4 cup at a time and mix until the mixture is just combined. Make sure this is done on a low speed as well.
6) Place the mixture into the bundt pan and smoothen the top out using a spatula. Tap it gently on the work surface to release any air bubbles.
7) Bake the cake for 15 minutes, before turning the oven down to 160 degrees celcius and continue cooking for a further 40 minutes. It is done with the sides are starting to come away from the pan; the cake springs back when pressed and the skewer inserted comes out clean. Cool in the pan for 10 minutes before transferring it onto a cooling rack.
8) Sprinkle some icing sugar and grate some lemon zest over it for additional flavour! To serve, make sure the cake has completely cooled, then top with freshly whipped vanilla bean cream and fresh fruits!
Remember to always cook and bake with love !
