Coffee and Mascarpone Pound Cake

hana | gutfloral
hana | gutfloral
June 12, 2020
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.
Serves
8
Prep Time
20:00
Cook Time
55:00
Coffee and Mascarpone Pound Cake
5 (1)
32
Ingredients
200 g
cake flour (ap is fine too!)
2 tsp
espresso, finely ground
½ tsp
cardamom
¼ tsp
nutmeg
1 tsp
salt
1 tsp
baking powder
3 large
eggs, room temp
1 tsp
vanilla extract
250 g
granulated sugar
200 g
mascarpone, room temp
113 g
unsalted butter, room temp
3 Tbsp
freshly squeezed orange juice
150 g
powdered sugar
1.5 Tbsp
crushed pistachio powder (optional)
2 Tbsp
toasted buckwheat groats (optional)
Steps

1. Preheat.

Sous Vide Mode: Off
Steam: 50%
Temp: 320°F
Heat: Rear

2. Combine dry ingredients.

Whisk together flour, baking powder, finely ground espresso, cardamom, nutmeg, and salt in a bowl. Set aside.
Combine dry ingredients.

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.
Cream butter, mascarpone, and sugar.

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.
Add eggs and vanilla extract.

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.
Add dry ingredients.

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.
Pour batter into loaf pan.

7. Bake for 55 minutes, or until cake reaches desired golden brown.

Sous Vide Mode: Off
Steam: 50%
Temp: 320°F
Heat: Rear
00:55 Timer

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.
Cool after baking.

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.
Glaze and garnish.

10. Enjoy!

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!
Enjoy!
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