Cherry Pound Cake with Olive Oil

Story of Pound Cake:

Pound cake is the BEST cake in the whole damn world! If there was a masterpiece among cakes, this would be it. A Pound cake is called so because back in the days it was made with exactly one pound each of butter, flour, sugar and eggs. In French its also known as quatre quarts which means “four fourths” although pound cake is of British origin. Traditionally it only comprised of these four ingredients and had a more rounded, balanced and slightly heavier texture and flavour owing to the eggs and butter. With time liquids were added to the recipe for moisture and later leavening agents to make it lighter.

The version we know today is delicious. Its our go-to cake for almost everything – tea time, dessert craving, packed lunch dessert, school tiffin portion and gifting! There’s absolutely nothing else thats as satisfying as this cake. We have also added fresh cherries because they’re in season so… why not?

Process

The ingredients are as simple as the cake but we’ve tweaked it a bit. Traditionally a pound cake is made only with butter. Now with our current lifestyles, we knew that you may not want to use 150 gms of butter, so we’ve made it a bit healthier by adding half butter and half extra virgin olive oil. Although healthy and cake shouldn’t be used in one sentence but we know that you’re all looking for foolproof ways to make your tasty food healthy too.

If you want to make a traditional one and want to use only butter then you can just use 150 gm butter and skip olive oil.

For this you will need some pitted fresh cherries. The canned ones are usually pitted but you can easily remove the seeds from fresh ones too.

Preheat your oven and grease and line a cake tin with butter and parchment/baking paper.

For this we begin with creaming the butter and sugar. Since we’re using butter and oil, put them in a large bowl and beat with sugar till a bit creamy. You can do this with an electric beater too.

When turns lighter in colour add eggs one at a time, beating after each addition.

Then add 1 tsp vanilla essence and mix. Add the flour and baking powder.

Mix well. You will notice that the cake batter is more glossy than usual and has a texture like mayonnaise. Its alright! This is due to the olive oil which forms an emulsion because of being beaten with eggs. Thats how traditionally mayonnaise is made.

Now transfer the batter into a cake tin and put the pitted cherries on top and push them into the batter. Push some towards the bottom, some midway and let some be on the top. They’ll give the cake a beautiful look once baked. Put the cake in the preheated oven to bake for

Cherry Compote

While the cake is baking, lets make the cherry compote. We’ll only need cherries and sugar.

For this you will need to remove the seeds of the cherries.

Take the pitted cherries and sugar in a pan on medium heat. Cook for 5-10 mins.

Smash them a little in the pan while cooking.

When you slice a pound cake you’ll notice its unique shape, risen in the centre and usually with a crack.

Serving Suggestions:

You can serve it warm on its own too. We used the cherry compote which we made earlier, to go with it like a jam on toast. Its almost a Victoria’s Sandwich if you top it with a dollop of whipped cream.

Another great way to serve this is, put a scoop of vanilla ice-cream and top it up with the cherry compote. It tastes divine and people will love you for serving them this delicious Cherry Pound Cake.

Recipe: Cherry Pound Cake

Ingredients:

3 eggs
150 gm castor sugar
150 gm all purpose flour
75 ml extra virgin olive oil
75 gm butter, softened
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
100 gm fresh cherries, pitted/deseeded

For Cherry Compote:

150 gm fresh cherries, pitted/deseeded
20 gm castor sugar

Method for Cake:

  1. Preheat the oven at 175° C. Line a loaf tin with butter and baking/parchment paper.
  2. Take the butter, olive oil and sugar in a large bowl and cream until light and fluffy. You can use an electric beater, whisk or a stand mixer. When its lighter in colour, add the eggs one at a time and beat after every addition.
  3. Add the milk and mix well.
  4. Sift the flour and baking powder. Add this to the batter along with vanilla extract. Beat till all ingredients are well incorporated.
  5. Pour the batter in the lined baking tin. Evenly distribute the cherries on top of the cake batter and push some into the batter. Bake for 45-50 mins or till a skewer inserted comes out clean.
  6. Remove and cool.

Method for Cherry Compote:

  1. Take the cherries and sugar in a sauce pan and cook on low-medium flame for 10 minutes.
  2. Smash the cherries a bit.
  3. Turn off the flame when its slightly thicker but still chunky. Transfer it to a bowl and squeeze a few drops of lemon juice.

To serve, read our serving suggestions above.

Ricotta Lemon Cake

A perfect dessert with a truly Italian touch… our favourite! We made ricotta, and then we thought what best we could use it for, and we came up with this. Its a beautiful cake with a slightly smooth and grainy texture at the same time. It is not fluffy like other cakes, but owing to the moist ricotta, this cake has a full-bodied texture and that oh-so-lemony freshness!

This is what you’ll need along with ricotta. To make fresh ricotta click here for the recipe.

To begin, line your cake tin like this. Put two strips in a cross. Then draw the base of the cake tin on a sheet of baking/parchment/butter paper. Cut it out and place it on top of the cross. You can use a springform pan (the cake tin with a loose bottom and a spring clasp at one side), it would be easy to remove the cake from. If you don’t have one of those, then go ahead and do the cross thing.

Take the butter and sugar in a big bowl and cream it for at least 5 minutes. You can use an electric beater, stand mixer or even a whisk. If using a whisk just beat it a bit longer. The mixture will turn lighter in colour, which means it has been aerated. Add the eggs one at a time and beat after each addition. This will ensure your batter is fluffy.

Now, to the egg, butter sugar mixture add the ricotta, lemon zest, lemon juice and vanilla essence. Mix well. Now add the flour and baking powder and beat lightly first to ensure the flour doesn’t fly away from the batter. The batter could look grainy but thats perfectly fine. Its due to the texture of ricotta.

Put it in a preheated oven. This is what your batter would look like. Don’t tap it to smoothen out the top. It will even out itself in the oven.

Once baked, it will look somewhat like this. If the colour differs a bit don’t worry. Each oven is different and it could look different due to that.

Don’t invert the cake. This cake has a short crumb and not a spongy crumb because of the cheese, so it will break if you handle it ungently. Lift it out with the help of the two cross strips. This is why we had put those, to aid in taking the cake out from the tin. After putting the cake on a plate, gently slide the strips out. This cake sinks on cooling, so don’t worry.

Dust some icing sugar on top and garnish with mint or flaked almonds or nuts.

Slice it when its cooled.

Dust with icing sugar and serve warm. You can also serve it with some fresh berries or a berry compote. This cake is crusty outside and soft and moist inside.

Recipe: Lemon Ricotta Cake

Ingredients:

250 gm Fresh Ricotta
150 gm All-purpose Flour
150 gm Caster Sugar
100 gm Butter, softened room temperature
2 Eggs, Room temperature
2 tsp Baking Powder
Zest of 2 Lemons
Juice of 1 Lemon
1 tsp Vanilla Extract or Essence
Icing Sugar for Dusting

Method:

  1. Preheat the oven to 180°C. Grease and line an 8-inch round cake tin with baking paper or parchment paper.
  2. In a bowl beat softened butter and sugar for 5 min. In another bowl sift together flour and baking powder.
  3. Add eggs one at a time beating after each addition. Beat for 3-4 minutes to get a light fluffy batter.
  4. Add ricotta, lemon zest, lemon juice and vanilla extract. Beat for a minute. The mixture will look grainy which is fine.
  5. Add the flour mixture and beat on low speed to prevent flour from flying.
  6. Pour the batter in the lined cake tin and bake in the preheated oven for 45-50 mins or till a skewer inserted comes out clean.
  7. Leave the cake to cool for 30 mins and then remove from the cake tin.
  8. Dust with Icing sugar and eat warm.