Steam-Baked Coffee and Mascarpone Pound Cake

hana | gutfloral
hana | gutfloral
August 24, 2021
This coffee and mascarpone pound cake gets an extra boost of flavor and texture with an orange glaze, crushed pistachio powder, and toasted buckwheat groats. The steam bake feature of the Anova Precision Oven gives this cake a better rise while maintaining a tender crumb and perfectly cooked center. Note: If you don’t have cake flour, you can substitute all-purpose flour. Use the same amount by weight or 1 1/2 cups by volume.
Prep Time
Cook Time
Steam-Baked Coffee and Mascarpone Pound Cake
5 (1)
200 g (1 2/3 cups)
cake flour (see note)
2 tsp
finely ground espresso
1 tsp
baking powder
1 tsp
½ tsp
ground cardamom
¼ tsp
ground nutmeg
250 g (1 1/4 cups)
granulated sugar
200 g (3/4 cup plus 1 Tbsp)
mascarpone, at room temperature
113 g (8 Tbsp)
unsalted butter, at room temperature
3 large
eggs, at room temperature
1 tsp
vanilla extract
150 g (1 1/4 cups)
powdered sugar
3 Tbsp
freshly squeezed orange juice
2 Tbsp
toasted buckwheat groats (optional)
1.5 Tbsp
crushed pistachio powder (optional)

1. Preheat Oven and Prep Pan

Line a 9- by 5-inch loaf pan with parchment paper, or grease the bottom and sides with butter. 
Sous Vide Mode: Off
Steam: 50%
Temp: 320°F
Heat: Rear

2. Combine Dry Ingredients

Whisk together the flour, espresso, baking powder, salt, cardamom, and nutmeg in a medium bowl. Set aside.
Combine Dry Ingredients

3. Beat Butter, Mascarpone, and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, mascarpone, and butter on medium-low speed until smooth and beginning to lighten in color, about 4 minutes, scraping down the sides of the bowl every minute or so. The end result may look a little wet but that’s okay.
Beat Butter, Mascarpone, and Sugar

4. Add Eggs and Vanilla

With the mixer still on medium-low, beat in the eggs, one at a time, followed by the vanilla. Make sure each egg is completely mixed in before adding the next egg.
Add Eggs and Vanilla

5. Add Dry Ingredients

Reduce the mixer speed to low and slowly beat in the dry ingredients. Mix until fully combined.
Add Dry Ingredients

6. Transfer to Pan

Pour the batter into the prepared pan and smooth the top.
Transfer to Pan

7. Bake

Bake until golden brown and toothpick inserted into the center comes out clean, 55 minutes.
Sous Vide Mode: Off
Steam: 50%
Temp: 320°F
Heat: Rear
00:55 Timer

8. Cool

Allow the cake to cool for 10 minutes in the pan. Turn the cake out onto a wire rack and continue to cool for 30 minutes.

9. Glaze and Garnish

While the cake is cooling, whisk together the powdered sugar and orange juice until smooth. When the cake is cool, pour the glaze over the top and garnish with the buckwheat groats and pistachio powder.
Glaze and Garnish

10. Serve

Let the cake cool completely before slicing and serving. Enjoy it warmed up or even cold! The cake can be refrigerated for up to 3 days.
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