When it comes to international versions of pound cake, this beautiful version from Panama may very well be the best. It has all the richness you expect from a pound cake, yet the crumb (texture) is highlighted by cornmeal and the taste and color enhanced by freshly grated orange zest.
This pound cake not only makes it to a few of my Spring and Summer tables, it is also one of the food gifts I give friends every year. It is very simple to make (almost fool-proof) and will leave your home with a wonderful scent of Spring and Summer.
Ingredients needed to make Orange Cornmeal Pound Cake (makes 1 loaf):
- ¾ cup butter
- 1 cup sugar
- 3 eggs, beaten
- 6 egg yolks, beaten
- 1 Tbs. vanilla
- ½ tsp. almond extract
- ¾ cup flour
- ½ cup yellow cornmeal
- 2 ½ tsp. baking powder
- ½ tsp. salt
- 1 Tbs. grated orange zest
- Pre-heat oven to 375. Line the bottom of a 9x5 loaf pan with parchment paper and lightly oil the sides.
- In a large bowl beat the butter and sugar until fluffy. Beat in the eggs and egg yolks and keep beating for 10 minutes (yes, 10 minutes!)
- Stir in the vanilla and almond extract.
- In a medium bowl whisk together the flour, cornmeal, baking powder, salt and zest. Stir this mixture into the egg mixture until just combined.
- Pour the batter into the prepared pan.
- Place in oven and bake 45 minutes or until tester comes out clean.
- Let cool in pan 10 minutes before removing to a cooling rack.
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