Cherry & Pineapple Poundcake
On May, Japan`s supermarkets are flooded with freshly harvested cherries. Some are imported but there are also local cherries. The author prefers local cherries because they taste fresher and sweeter, but the price is more expensive than imported one. This time the author had the idea to process cherries into pound cake, by adding freshly made pineapple jam. First experiment but not bad! :) Happy baking!
Npauli
6/28/20241 min read
Ingredients
・100g butter (room temperature)
・30g sugar
・2 medium sized eggs
・100g plain four
・3g baking powder
・80g pineapple jam
・50g fresh (or canned) cherries (if fresh, remove the seeds first)
Method
1. Put the sugar and butter in a bowl, beat until combined
2. Add eggs one by one, beat
3. Add the baking powder to the flour, sift and fold into the mixture until smooth
4. Put half the mixture into the tin, then add half the pineapple jam, add the rest of the dough, and put the rest of the pineapple jam, and finally add the cherries.
5. Bake in a preheated oven at 170° for 40 minutes, and at 15 minutes open the oven,
'slit' the middle of the cake dough which is starting to cook, for making the cake bloom nicely.
