My “Mommy “pound cake! It is incredibly delicious. Every time I call her to ask her for the recipe, she tells me “Sarah really, cream the butter well with the sugar before adding the eggs. And the eggs Sarah add them one by one!!!” Like she told me do it right or don’t do it!!!! Then she came to visit me, and she did in front of me!!! Well, she is right!!! Those little extra minutes that I had never taken or made sense to me!!! The cake comes out so much moister! The little syrup she makes that I didn’t make, is so essential if you’re looking for that little extra in a cake!!! This little taste that will be felt at the first bite. I adore!!! Ingredients
I use grams for this recipe because it really “A mesure juste, pour une cuisson juste!!!” That what Mister Lenôtre used to tell us back in the days when I was working in Orlando! “Les chefs de France” You know who Gaston Lenôtre is? If not search him up on google ! You will find a short funny story here about few pastry chefs who are very popular in France and where the chef is part of !!!
But that being say, if you want to use other than grams here is the trick take 3-4 eggs and weight them, then the amount of the eggs will be the amount of the sugar butter and flour. You can keep the amount of the rest of the ingredients as is now on the recipe!!!
Et pour vous les Francais ! J’espere que la traduction vous ai facile sinon n’hesitez pas!
https://en.m.wikipedia.org/wiki/Opera_cake
225g of butter
225g of sugar + 2 tbsp vanilla sugar (optional)
225 egg (4-5)
zest of 1 lemon or orange
225g flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla powder or extract.
For the sirop
1 juice of orange (the one you used for the zest)
1/4 cup sugar (50g)
Preheat your oven to 320 F. Grease then flour your mold and set aside. In the bowl of your mixer, whisk together the butter, sugar and vanilla sugar (if using) until the texture is completely creamy. 5-7 minutes. “Remember what Ma’ said!’’ Then add the eggs 1 by 1. Finishing with the fruit zest. Then incorporate the flour with the baking powder. Continue to whisk until the batter is smooth. But don’t whip too much. Just enough to incorporate the dry ingredients. Pour the batter into its mold and bake about 45 minutes or until the center is dry! Meanwhile prepare in a small saucepan the juice of a lemon or an orange with sugar. Bring to a boil and simmer for about 5 minutes or until the sugar is completely dissolved. And the mixture has thickened. Once the cake is ready, place it on a wire rack for 10 minutes. Then unmold it. Place on its serving platter and with the help of a wooden pick, lightly pierce the entire cake. Pour in the syrup.
Sprinkle with icing sugar. It’s delicious, it’s the little tricks and little extras that give this pound cake so many features.
A short video is available here!
If you’d like to bake like a French pastry chef, here is some vanilla sugar that you can try!! It is really used on a lot of baking recipes in France! Back in the day we used to make our own, you can take some 2-3cup of sugar and drop 1 vanilla stick inside, let sit for couple day and use it then for your baking.
