Pound cake. Recipe from the book "Tea with Jane Austen

Pound cake is called because it contains products in equal quantities. Apparently, it used to be one pound food. A pound is equal to approximately 450 g.

But since this is too much for the size of my cake, I took products of a more acceptable weight - in 200 g. I wanted to make a chocolate pound cake with raisins. The total weight of flour and cocoa gives 200 g. Eggs are also roughly 200-220 g. Do not be afraid to add all the sugar, the cake does not come out sugary sweet.

To make a pound cake, take all the foods on the list.

All foods should be at room temperature. Beat the soft butter to break up all the lumps.

Add sugar and beat again. Add rum essence. Then add cold eggs one at a time and beat each time until fluffy.

When all the eggs are added, add the sifted flour with baking powder, gently stir in the flour with a spatula. You can also add a pinch of vanillin or vanilla sugar.

Sift the cocoa powder into a bowl. Mix everything again with a spatula.

The raisins must be pre-rinsed several times, dried and sprinkled with flour. Add the raisins to the chocolate dough. It will turn out smooth and fluffy, like a cream. Stir in the raisins evenly into the dough.

Put the dough in a greased and floured dish. Bake pound cake at medium temperature (180 ° C) for about 50 minutes. Check the readiness of the cake with a wooden splinter.

Cool the finished cake in the form, and then remove, turning over.

The pound cake is ready. Sprinkle it with icing sugar and serve with tea.

Enjoy your tea.

October 9th, 2014, 07:34 pm

Recently I came across a very interesting book "Tea with Jane Austen", author Kim Wilson... I read it from cover to cover, and now I think, how could this book not fall into my hands before? It is simply wonderful, talks about the traditions of tea drinking from the time of Jane Austen, about etiquette, secular rituals, about the role of tea in everyday life, and much more about the "old".

Here's what the creator says about the book itself:

Jane Austen loved tea. She often mentions him in her novels, and it can be inferred from her letters that she was a passionate fan of this drink. For example, here is a quote from her correspondence with her sister: “Be sure to let me know when you try that
a new kind of tea, I am constantly looking for interesting novelties. " Tea drinking was the backdrop for many important episodes in her works.

Among other things, the book contains recipes "for tea" and not only, some of them are already familiar to me, and some ... I would not even dare to try. For instance, sauce stored for 20 years... from sour strong beer and pickled anchovies! But fruit or pound cakes (muffins) are known to everyone. From this they do not become less tasty and this is their charm, right? , but there was no pound. So, we are preparing it!

Quote from the book:

The pound cake is so named because of the measure of the main ingredients used: it takes a pound of flour, a pound of sugar, and a pound of butter. The pound cakes at Stoneley Abbey were, of course, hard on Mrs. Austin's weak stomach, but Jane and Cassandra were sure to enjoy them for breakfast. A pound cake is made without the addition of baking soda, so it needs to be kneaded well. An electric mixer will make your task easier; if you do not have it, get ready to knead the dough for a long time with your hand or a spoon.

For the pie we need:
225g unsalted butter - remove from refrigerator 2 hours before cooking
3 large eggs + 3 yolks at room temperature
225 g flour
225 g of sugar (I really wanted to reduce its amount to at least 100 g, but if you really follow the recipe, then to the fullest)
1 tsp caraway seeds or vanilla essence - I chose caraway seeds, because I love it in baking.

1. Preheat the oven to 170 ° C. Lubricate the ⌀18 cm form with oil (you do not need to lubricate the silicone one).

2. Beat the butter on medium speed until it turns white. Beat 3 eggs and 3 yolks in a separate bowl. In a bowl of butter, gradually add the eggs, beat well with each added portion. Add flour and sugar, cumin or vanilla essence in portions. I added caraway seeds like this: I melted 2 tablespoons in a frying pan. sugar, mixed with caraway seeds, waited until the mixture hardened and ground into crumbs.

3. Stir the dough for another 5 minutes at medium speed. Pour into a mold, level the surface and bake for 1 hour 10 minutes. or a little longer. We check the readiness with a wooden stick - it should come out of the dough dry.

4. We immediately take out the finished pie (otherwise the resulting crispy crust will get wet), turn it over on the wire rack, let it cool and serve. You can sprinkle with icing sugar.

Ready! Our pie turns out to be fragrant (caraway does its job), with a dense crumb, but not dry at all ... And very, sooo tasty!

“Tea is the best match for the climate of Britain and the character of its inhabitants. On a chilly cold day, what could be better than a big cup of hot tea! "- the author writes. And it seems to me that we, with our Siberian climate, have not gone far from Britain. And a pound cake is a good companion to a cup of tea, especially on these cold and chilly autumn days. Be healthy!

I am pleased to send the recipe to Zarema in her FM

First, a small excursion into history. Pound cakes are so called because they require exactly one pound (450 g) each of butter, sugar, eggs, and flour to make. Pound cupcakes were naturally invented in England in the middle of the 17th century. At that time, the main sweet dishes were yeast breads, and against their background, pound cakes, to which dried and candied fruits, nuts and spices were added, favorably differed in taste and appearance. Gradually, over time, the chefs began to make changes to the classic recipe, improving it to their liking. For example, they began to add liquid - brandy, sweet wine ... Then, with the invention of chemical leavening agents, they began to be added to the muffin dough. But now we will bake just the classics.

So, to make the Classic Pound Cake, use a pound (450 g) each of flour, sugar, eggs (about 8 medium eggs) and butter. The oil must be removed from the refrigerator an hour or two before the start.

We mix butter and sugar with a mixer until a soft air mass. As already mentioned, devote more time to this process - 15 minutes.

Then add the eggs one at a time, stirring thoroughly after each egg.

Then a tablespoon of vanilla extract.

Gently mix the oil mixture with the sifted flour. We've got a classic muffin dough.

But this amount of ingredients is enough for 3 cupcakes - if we take standard oblong forms. So I did the following: I divided the dough in half. In one part, I added 50 g of cocoa and 50 g of water and on the tip of a teaspoon of soda.

This dough can be used to bake the classic chocolate pound cake.

Each mold will hold about 500 g of dough - about ¾ of the mold, so that the cake is baked well and does not come out of the mold.

Therefore, I decided to make a marble pound cake from the remains of the dough - I mixed the white and chocolate dough.

Thus, there are three options for you to choose from - reduce the amount of ingredients accordingly if one option is enough for you. Bake at 175 C for 45-50 minutes. Check readiness with a toothpick.

Hello to all! The weather continues to pamper us with unusually warm, sometimes hot, days. This gives rise to a desire to create: no matter what ... The main thing is that something just as beautiful, warm, sunny, match the weather. And just now, today I brought you very tasty, delicate, soft and incredibly lemon prismatic cupcake

I dug up this miracle just a month ago at Trio mia and during the same month, I baked it more than once. This happens extremely rarely in my culinary practice, as I always try not to repeat myself and therefore, always in search, all new and new recipes. And here I was hooked). I and my family liked him so much, I can't tell you.

Today I will show in detail how to cook Lemon pound cake.

I took the recipe from the author, my changes and notes will be in brackets.

In the recipe, we use a measuring cup (cup) 240 ml- it is important.
All you need to take for the cake itself:

1 cup sifted flour
1 cup granulated sugar (reduced)
3 large eggs
112 g (1/2 cup) butter
1/2 tsp - baking powder
1/4 tsp - salt
2 tbsp. l. - lemon zest
3/4 tsp - vanilla sugar
2 tbsp - milk (it took more up to 5-6 st l)
2 tbsp - lemon juice

For glaze:
1/2 cup powdered sugar
1 tbsp - fresh lemon juice

For glazed lemons:
2pcs - small lemons
250 g sugar

Note: This time I cooked the cake WITHOUT icing. In this version I like it better. Therefore, I skipped this point and it will not be in the photo.

Before you start baking Lemon pound cake, make sure all ingredients are at room (!) Temperature.

So:
1. You can immediately preheat the oven to 160 ° C. and prepare the mold: it should be greased with oil and sprinkled with flour. To ensure that the surface is covered with flour, shake the mold evenly by turning.

2. In a separate bowl (whisk), gently mix the sifted flour, baking powder, salt, lemon zest. In another bowl, use a mixer to beat the butter and sugar until smooth (about 2 minutes). Add eggs to the butter one at a time, beating each time. Add flour in 2 portions, beating the dough each time until smooth.

3 ... Dissolve vanilla sugar with milk and lemon juice, add to the dough and beat again for a few seconds.

Your ready test o should look like this:

4. Put the dough into a mold. Hit lightly with the shape on the table so that the dough is evenly distributed.

Bake until light golden brown for 45 minutes to 1 hour, depending on the oven. Check willingness pie with a toothpick - it will be wet, but clean (I baked for exactly 45 minutes)

The most important thing in making a cupcake is do not overexpose him, otherwise it will be dry.

Ready cupcake first cool in shape(10-15 minutes), and then it can be easily removed from the mold. Leave it on the wire rack until it cools completely.

While Lemon pound cake is baking, you can (and should) start cooking glazed lemons

Rinse the lemons well, drain and cut into thin slices

Place the slices in a saucepan. Cover with cold water, bring to a boil, drain. Repeat the process 4 times.

This process is needed in order to remove unnecessary bitterness from citrus fruits.

Pour into another pot 250 ml water, add all the sugar, bring to a boil, stirring to dissolve the sugar. Add prepared lemon slices and cook until soft until translucent (35-40 minutes)

First, a small excursion into history. Pound cakes are so called because they require exactly one pound (450 g) each of butter, sugar, eggs, and flour to make. Pound cupcakes were naturally invented in England in the middle of the 17th century. At that time, the main sweet dishes were yeast breads, and against their background pound cakes, to which dried and candied fruits, nuts and spices were added, favorably differed in taste and appearance. Gradually, over time, the chefs began to make changes to the classic recipe, improving it to their liking. For example, they began to add liquid - brandy, sweet wine ... Then, with the invention of chemical leavening agents, they began to be added to the muffin dough. But now we will bake just the classics.

So, to make the Classic Pound Cake, take a pound (450 g) each of flour, sugar, eggs (about 8 medium eggs) and butter. The oil must be removed from the refrigerator an hour or two before the start.

We mix butter and sugar with a mixer until a soft air mass. Give this process more time - 10-15 minutes.

Then add the eggs one at a time, stirring thoroughly after each egg.

Then a tablespoon of vanilla extract.

Gently mix the oil mixture with the sifted flour. We've got a classic muffin dough.

But this amount of ingredients is enough for 3 cupcakes - if we take standard oblong forms. So I did the following: I divided the dough in half. In one part, I added 50 g of cocoa and 50 g of water and on the tip of a teaspoon of soda.

This dough can be used to bake the classic chocolate pound cake.

Each mold will hold about 500 g of dough - about ¾ of the mold, so that the cake is baked well and does not come out of the mold.

Therefore, I decided to make a marble pound cake from the remains of the dough - I mixed the white and chocolate dough.

Thus, there are three options for you to choose from - reduce the amount of ingredients accordingly if one option is enough for you. You need to bake the cake at a temperature of 175 C for 45-50 minutes if you have a form for 500 g of dough. Check readiness, as always, with a toothpick ...

Happy experiments!