Olive Corn Pound Cake: A Savory-Sweet Delight
Healthy Baking Without Butter: A Delicious Pound Cake with Olive Oil, Olives, and Corn
This pound cake recipe uses cream cheese for a wonderfully moist crumb, replacing traditional butter. It features the unique combination of olive oil, briny black olives, and sweet corn, enhanced by earthy unrefined sugar for a healthier touch. The resulting cake offers a delightful savory-sweet profile that’s both satisfying and surprisingly wholesome. Perfect for a special treat or an everyday indulgence, this Olive Corn Pound Cake is a testament to flavorful, guilt-free baking. Let’s bake this delightful creation!
Main Ingredients
- 2 standard pound cake pans
- 2 large eggs
- 85g unrefined sugar
- 90g sour cream
- 95g olive oil
- 125g cake flour (or all-purpose flour)
- 3g baking powder
Cooking Instructions
Step 1
Begin by preparing the potatoes. Boil them until very tender, then let them cool completely. Once cooled, dice them into small, manageable pieces or mash them thoroughly. These will add a lovely moisture and subtle sweetness to the cake.
Step 2
Drain the black olives and canned corn thoroughly. For the best results, gently pat them dry with paper towels to remove as much excess moisture as possible. This step is crucial to prevent the cake batter from becoming too wet.
Step 3
Combine the drained olives, corn, and prepared potato in a bowl. Give them a gentle mix. These delicious additions will be folded into the cake batter later, providing texture and a burst of flavor.
Step 4
In a separate clean bowl, whisk the eggs until lightly beaten. Add the sifted unrefined sugar and mix well. To help the sugar dissolve and create a stable emulsion, place this bowl over a double boiler (a bain-marie) and heat gently until the mixture reaches about 40-45°C (104-113°F), stirring constantly.
Step 5
Remove the bowl from the heat. Using an electric mixer on medium speed, whip the egg and sugar mixture until it becomes pale, thick, and forms ribbons. It should hold its shape for about 3 seconds when the beaters are lifted. Then, switch to the lowest speed and beat for another minute to refine the texture, creating a smooth, stable batter base.
Step 6
Gradually pour in the olive oil while mixing on low speed. Continue to mix until just combined and the oil is fully incorporated into the batter. Avoid overmixing.
Step 7
Add the sour cream to the batter and mix on low speed until smooth and well combined. The sour cream contributes significantly to the cake’s moistness and tender crumb.
Step 8
In another bowl, whisk together the sifted cake flour and baking powder. Gently fold the dry ingredients into the wet batter using a spatula. Mix with large, sweeping motions, scraping from the bottom of the bowl upwards, until just combined. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 9
Take a small portion of the cake batter and add it to the bowl containing the olive, corn, and potato mixture. Stir this together until well combined. This step helps to distribute the add-ins more evenly throughout the main batter.
Step 10
Pour the mixture of add-ins and batter back into the main bowl of cake batter.
Step 11
Gently fold everything together until the add-ins are evenly distributed within the batter. Be careful not to overmix.
Step 12
Prepare your pound cake pans by lining them with parchment paper. Pour the finished batter into the prepared pans. To achieve a nice domed top, gently pull the batter towards the edges of the pan, creating a slight trough in the center and building up the sides. This technique helps the cake rise evenly.
Step 13
Bake in a preheated oven at 180°C (350°F) for 10 minutes, then reduce the temperature to 160°C (320°F) and continue baking for about 30 minutes more. Baking time may vary depending on your oven. To check for doneness, insert a skewer into the center; it should come out clean. Once baked, remove the cake from the oven and give the pan a gentle tap on the counter to release steam. Then, carefully remove the cake from the pan and let it cool slightly on a wire rack.
Step 14
While the cake is still warm, brush the top generously with honey. This will add a lovely sheen and a touch of extra sweetness.
Step 15
Generously sprinkle grated Parmesan cheese over the honey glaze for that signature savory-sweet finish. For an optional touch of freshness and color, sprinkle a little finely chopped parsley on top. Your delicious Olive Corn Pound Cake is now ready to be enjoyed!
