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Steam-Baked Coffee and Mascarpone Pound Cake

Name: Steam-Baked Coffee and Mascarpone Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 200 g (1 2/3 cups) of cake flour (see note); 2 tsp of finely ground espresso; 1 tsp of baking powder; 1 tsp of salt; 0.5 tsp of ground cardamom; 0.25 tsp of ground nutmeg; 250 g (1 1/4 cups) of granulated sugar; 200 g (3/4 cup plus 1 Tbsp) of mascarpone, at room temperature; 113 g (8 Tbsp) of unsalted butter, at room temperature; 3 large of eggs, at room temperature; 1 tsp of vanilla extract; 150 g (1 1/4 cups) of powdered sugar; 3 Tbsp of freshly squeezed orange juice; 2 Tbsp of toasted buckwheat groats (optional); 1.5 Tbsp of crushed pistachio powder (optional)

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.

Serves

Prep Time

00:20

Cook Time

00:55

Steam-Baked Coffee and Mascarpone Pound Cake

5 (1)

361

Ingredients

200 g (1 2/3 cups)

cake flour (see note)

2 tsp

finely ground espresso

1 tsp

baking powder

1 tsp

salt

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)

Steps

1. Preheat Oven and Prep Pan

Rack

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.

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.

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.

5. Add Dry Ingredients

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

6. Transfer to Pan

Pour the batter into the prepared pan and smooth the top.

7. Bake

Rack

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.

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.