Pound Cake With Brandy & Lemon Creamcakes ----CAKE---- 1 lb unsalted buffer (460g) 3 cup powdered sugar (300g) 3 cup all purpose flour (300g) 6 eggs 1 teaspoon each vanilla, almond extract 1/2 cup brandy (80ml) 1 pinch of salt ----LEMON CREAM---- 1/2 teaspoon saffron threads 1/3 cup sugar (65g) 1/4 cup lemon juice (60ml) 2 eggs 4 tablespoon butter, in pieces 1 gm zest of one lemon There are many historical references to saffron cordials made by prolonged steeping of the spice in brandy and other alcohol.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. |
