Zatil's Cakery Lane: The Best of Tish Boyle's Pound Cake

March 17, 2012

The Best of Tish Boyle's Pound Cake

Owh, dear..school hols is ending in just another day.. that means no more late wakes up, whole day of TV and plays and none stop of eating for the boys.. and in just another day, the start of whining, complaints..etc.. will begins and mummy will just listen with zero emotions.. As i recalled my schooling days were just as much exciting with enjoyments..long hols means period of bored-ness.. I just hope the exposure they had do have positive influence for future benefits.. Huhh..it is really tricky to be a parents (well me..) and so proud how my parents had brought us all.. TQ mak & abah..

Enough of that, after so much of super delicious Thai's food during our recent trip there..back home, only simple and easy food are in the interest of everyone, including me.. Last night after done with the orders, I decided to try Tish Boyle's pound cake..the review from other bakers esp Kak Rima, were so tempting to have a go on this recipe..

And..yes, truly it was so moist, light, and a deliciously simple cake that you can just grab and munch at a go.. believe it or not, by the time this entry will be posted, there were only 1 small slices left with few crumbs... From Tish's photo..the cake must be left to have a homogeneous brown top..but my kids were pestering me to have a slice..so once it's done i quickly turned off the oven..

Here goes my pound cake version..I divided the batter to half and one in 7 inch square tin and another in 6 inch round tin.. I sprinkled dark chocolate chips for the square tin..indirect attraction for the kids..hehehe

The round cake..ermm my abah would really love this cake..when we were kids, the butter cake stock he bought from the sundry shop never stops, where he'll have it with tea or hot milo..yes..he's a cake person..

Source : Tish Boyle

Makes 10 servings

Storage: in an airtight container at room temperature for up to a week or refrigerated for up to 2 weeks.

Cake:

2 cups sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened (i use anchor)

1 1/4 cups granulated sugar

4 large eggs

1 tablespoon finely grated lemon zest (i use orange zest)

1/3 cup heavy cream (i use Paul's)

Make the cake:

1. Position a rack in the center of the oven and preheat the oven to 325°F. Grease the bottom and sides loaf pan. Dust the pan with flour and set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt. Whisk to combine well and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat the mixture at medium-high speed until very light, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally (the mixture should look curdled at this point). Beat in the citrus zest and vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions. Mix just until the flour is incorporated. Scrape the batter into the prepared pan and smooth the top.

4. Bake the cake for 60 to 70 minutes, until a cake tester inserted into the center of the cake comes out clean.

I placed the round cake into a plastic container and they fit perfectly nice..and thought would be a great 'buah tangan' to anyone.. Interested..let me know, rm55 for 2 x 6 inch cakes, one for your mom and another for your mom-in-law..perfect!

On top everything, here assortment of macarons from dark chocolate, salty caramel, creamy strawberry, peanut butter and vanilla custard. TQVM Azri/Kak Azah!