Helen RandellHalf Pound Cake
August 19th 2010 11:24
I am still making my way through a few recipes from Molly Wizenberg's A Homemade Life and when a friend stayed with us for a couple of days to celebrate his birthday recently I thought it was a good chance to dust of the Kenwood and take this one off the 'must try' list.
Molly usually makes this pound cake with blueberries and raspberries, but she also recommends an alternative with blackberries, which we had in the freezer. There were only four of us, so we made a half pound cake instead (and we still had leftovers for morning tea).
Half Pound Cake with blackberries from A Homemade Life
1 cup 4 tablespoons plain flour
1/2 teaspoon baking powder
pinch salt
zest of 1 orange
3 eggs
3/4 cup caster sugar
140g butter, diced at room temp
1 cup blackberries, rinsed and dried well
Preheat the oven to 190 degrees and butter a bunt tin.
In a medium bowl whisk together 1 cup and three tablespoons plain flour, the baking power and salt and zest.
In the bowl of a food processor, blend the eggs and sugar until thick and pale yellow. Add the butter and blend until the mixture is fluffy. Add dry ingredients and process until just combined.
In another bowl, mix berries with the remaining tablespoon of flour. Add to the batter and fold through the mixture gently.
Pour batter into the prepared pan, spreading it evenly across the top.
Bake for 1 hour until a skewer comes out clean. Leave the cake to cool in the tin for 5 minutes, then invert onto a rack.
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