Pound cake with Brandy & Lemon

Product :saffron
Category : deserts
Nº of Portions :0
Origin : -
Source : From the book ?WILD ABOUT SAFFRON?

Method :

Cream butter and sugar, then add eggs, one at time. Sift flour and add it gradually. Add remaining ingredients, mix just until combined. Preheat oven to 190ºC. Bake in greased and fluored bundt or ring pan about 50 minutes. Cool in pan 10 minutes.

Lemon Cream:

Steep safffon in lemon juice 20 minutes. Whisk eggs and sugar, then add juice. Switch to non-wooden utensil and cook cram in top of double boiler until thick. Incorporate butter and cool before using.
Advice :

1lb. unsalted butter (460g)
3cups powdered sugar (300g)
3 cups all purpose flour (300g)
6 eggs
1 teaspoon ea.Vanilla, almond extract
1/3 cup brandy (80ml)
pinch of salt

Lemon Cream:

½ teaspoon saffron threads
1/3 cup sugar (65g)
¼ cup lemon juice (60ml)
2 eggs
4 tablespoons butter, in pieces
Grated zest of one lemon

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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