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Coriander Spiced Pound Cake

Pound cake that is fruity, spicy and light

Preheat oven to 350°. Butter and flour a loaf pan.  In a small bowl, whisk together eggs, milk, orange zest and Bourbon-Madagascar Vanilla Extract .  In a stand mixer, whisk together cake flour, sugar, Ground Coriander Seeds, baking powder, and Himalayan Pink Salt (Fine). Add the butter and half of the eggs. Beat for 1 minute to aerate. Add remaining eggs and whisk until all ingredients are combined. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. 

More Information
SKU R251

- 3 large eggs, room temperature

- 1/4 cup whole milk

- 2 teaspoons finely grated orange zest

- 1 teaspoon Bourbon-Madagascar Vanilla Extract

- 1 1/2 cups cake flour

- 1 cup granulated sugar

- 1 1/2 teaspoons Ground Coriander Seeds

- 1 teaspoon baking powder

- 1/2 teaspoon Himalayan Pink Salt (Fine)

- 3/4 cup unsalted butter, room temperature

Tips Notes While the cake is cooling brush the top and sides of the cake with some syrup. To make the syrup: In a small saucepan over medium high heat, combine 2/3 cup sugar, 2/3 cup water, and 1 teaspoon Ground Coriander Seeds.
Prep Time 10 minutes
Cook Time 60 minutes
Total Time 70 minutes
Yield 8 servings
Level Easy
Credits Chef Cindy Taffel, Photographer Robyn Handler
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