Olive oil and sherry pound cake

by April on August 19, 2012

Pound cake with olive oil and sherry

Making this pound cake cost me $65.

But maybe it’s not entirely fair to blame the cake.

See, Pure Dessert author Alice Medrich calls for flavorful olive oil in this recipe. But I was almost out of my beloved Cobrancosa oil. And so I had to buy more.

But there were new oils in stock! And I hadn’t yet bought the grapefruit balsamic I’ve been eying for the last two months.

I stopped short of picking up a loaf of olive ciabatta, but congratulations are not in order. I regretted that decision as soon as I got home.

Anyway, back to the $65 cake.

It’s got enough sugar to make it count as cake, but not so much that it crowds out the interesting flavors of fresh olive oil, sherry, and orange zest. And if those three ingredients sound odd, you’ll just have to trust me and try this for yourself.

It’s been disappearing two slices at a time around here.

Recipe after the jump!

Olive oil and sherry pound cake

From Pure Dessert by Alice Medrich.

Makes about 2 loaves.

You’ll need:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 1 cup flavorful extra virgin olive oil
  • 2 teaspoons grated orange zest
  • 5 large cold eggs
  • 1 cup medium (amontillado) sherry

How to make them:

  1. Position an oven rack in the lower third of the oven. Preheat oven to 350 degrees.
  2. Grease and flour two 8- by 4-inch loaf pans, or line with parchment.
  3. In a large bowl, mix the flour, baking powder, and salt, then sift together.
  4. In the bowl of a large stand mixer, use the whisk attachment to beat together the sugar, oil, and orange zest on high until well-blended.
  5. Add eggs, one at a time, beating well after each addition. After adding all of the eggs, continue to beat mixture until it’s thick and pale, 3 to 5 minutes.
  6. Stop the mixer, and add 1/3 of the flour mixture. Beat on low until well-blended.
  7. Stop the mixer, and add half of the sherry. Beat until just blended.
  8. Repeat with another third of the flour, followed by the rest of the sherry, then the remaining flour.
  9. Scrape the batter into the loaf pans. Bake 50 to 60 minutes until tester comes out clean.
  10. Cool on a rack for 15 minutes in the pans.
  11. Slide a knife around the edge of the pan to release the cake, unless using parchment paper.
  12. Invert cakes onto a rack, turn them right-side up, and let cool completely.

To store, wrap cakes airtight and keep at room temperature for up to three days, or freeze for up to three months. Alice also advises toasting a slice for breakfast, which seems like sound advice to me!

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