This pound cake is topped with an orange glaze, crushed pistachio powder, and toasted buckwheat groats.
The steam from the Anova Precision Oven gives this cake a better rise while maintaining a tender crumb and perfectly dense center.
cake flour (ap is fine too!)
espresso, finely ground
eggs, room temp
mascarpone, room temp
unsalted butter, room temp
freshly squeezed orange juice
crushed pistachio powder (optional)
toasted buckwheat groats (optional)
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2. Combine dry ingredients.
Whisk together flour, baking powder, finely ground espresso, cardamom, nutmeg, and salt in a bowl. Set aside.
3. Cream butter, mascarpone, and sugar.
In the bowl of a standing mixer, cream the butter, mascarpone, and sugar on medium-low speed for about 4 minutes, scraping every minute or so. The end result may look a little wet but that’s okay.
4. Add eggs and vanilla extract.
Slowly add eggs one at a time and then add the vanilla extract. Make sure each egg is completely mixed in before adding the next egg.
5. Add dry ingredients.
Turn your mixer speed to low and slowly add your dry ingredients into the wet mixture. Mix until the wet and dry ingredients are fully combined.
6. Pour batter into loaf pan.
Line a standard loaf pan with parchment paper, or grease the bottom and sides with butter. Then pour the batter into the prepared pan.
7. Bake for 55 minutes, or until cake reaches desired golden brown.
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8. Cool after baking.
Once the cake is finished baking, remove from the Oven and allow to cool for 10 minutes in the pan. Then turn the loaf out onto a wired cooling rack for 30 more minutes.
9. Glaze and garnish.
While the cake is cooling, whisk together the powdered sugar and freshly squeezed orange juice. Pour the glaze over the top of the loaf and garnish with the crushed pistachio powder and toasted buckwheat groats.
Slice and serve after the cake has finished cooling or store in the fridge for up to 3 days. Enjoy it warmed up or even cold!