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Title: Pound Cake with Brandy and Lemon Cream
Categories: Cake Ceideburg
Yield: 1 Servings

CAKE
1lbUnsalted buffer (460g)
3cPowdered sugar (300g)
3cAll purpose flour (300g)
6 Eggs
1tsEACH vanilla, almond extract
1/2cBrandy (80ml)
 pnOf salt
LEMON CREAM
1/2tsSaffron threads
1/3cSugar (65g)
1/4cLemon juice (60ml)
2 Eggs
4tbButter, in pieces
 gZest of one lemon

There are many historical references to saffron cordials made by prolonged steeping of the spice in brandy and other alcohol. I have been making this brandy cake for years and decided to try it with saffron. It did not work; the saffron did not come through at all. My tasters loved the cake, however, and suggested the saffron go in some kind of icing instead. Great suggestion.

Cream butter and sugar, then add eggs, one at a time. Sift flour and add it gradually. Add remaining ingredients, mix just until combined. Preheat oven to 375F (190C). Bake in a greased and floured bundt or ring pan for about 50 minutes. Cool in pan for 10 minutes, then on cooling rack.

LEMON CREAM:

Steep saffron in lemon juice for 20 minutes. Whisk eggs and sugar, then add juice. Switch to non-wooden utensil and cook cream in top of double boiler until thick. Incorporate butter and cool before using.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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