Blueberry Pound Cake
Dough Lacto-Ovo Vegetarian Recipes Desserts Fruits
A fluffy pound cake with no baking powder needed. Soft, even crumb. The batter is made with just 5 ingredients. Sounds good!
I've made it twice before: once with sour cherries and once plain, with pistachio oil. Starting from this basic recipe, you can create many variations: add vanilla sugar, lemon zest, make it with cocoa, or use a special type of oil...
I got this recipe from Mrs. Moldovan, a friend's mother. The special texture of the crumb caught my attention, and I was curious how she made it. When I found out it was made with Italian meringue, I understood why it turned out so well.
Ingredients
4 eggs
200 g flour
250 g sugar
7 tablespoons oil
8 tablespoons water
blueberries
How to prepare blueberry pound cake
- Separate the eggs. Mix the yolks with the oil, adding one tablespoon at a time, until you get a mayonnaise-like consistency.
- Beat the egg whites until stiff peaks form.
- Put the water and sugar in a pot and boil for 3.5 minutes after a white foam forms on the entire surface. Drizzle the hot syrup in a thin stream over the beaten egg whites while mixing at high speed. After all the syrup is added, continue mixing for 5 more minutes until the meringue cools down.
- Add the yolk-oil mixture to the meringue and fold together. Then add the sifted flour in two batches, gently folding with a whisk until incorporated.
- Pour the batter into a pound cake pan (25 cm long and 10 cm wide) greased with butter. I layered it thinly, adding blueberries between each layer.
- Bake the cake at 180°C for 40 minutes. Test with a toothpick - if it comes out clean, it's done. Let it cool.
Meringue with egg yolks-oil
Add the flour
Pound cake in the baking tray
Baked pound cake
Blueberry pound cake
