Coriander Spiced Pound Cake with Strawberries

Strawberry Coriander Pound Cake

A while back I posted a recipe for an Orange Pound Cake perfumed with coriander, and I blamed it on the egg yolks. You see, I had 6 yolks in the refrigerator and felt compelled to use them up, so I came up with a recipe for an Orange Spiced Poundcake.

Well, now I can say that the Orange Spiced Poundcake made me do it. While the cake was pleasantly fresh with orange, it was elusively intriguing with its hint of coriander. I wanted more. So, in an eternal quest for perfection, I had another go at this cake. Instead of 6 yolks  and buttermilk, I used 3 whole eggs with whole milk, relying on a method by Rose Levy Beranbaum which I’ve used for years. Instead of orange juice, I simply added zest for brightness and stepped up the coriander note, not only in the cake batter, but in a syrup which I used to baste the cake. To top it off, I added strawberries to some of the left over syrup and left them to macerate while the cake cooled, before spooning them over slices of the cake. Fruity, spiced and light, this is a luscious springtime dessert which embraces the coriander spice and takes advantage of the season’s strawberries.

Coriander Spiced Pound Cake with Strawberries
Makes one loaf – approximately 8 servings

For the syrup:
2/3 cup sugar
2/3 cup water
1 teaspoon coriander seeds, lightly toasted, coarsely chopped

For the pound cake:
3 large eggs, room temperature
1/4 cup whole milk
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 cup granulated sugar
1 teaspoon ground coriander
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature

1/2 pound strawberries, hulled, quartered
1 cup heavy cream
2 teaspoons sugar
Orange zest, for garnish

Prepare the syrup:
Combine the sugar, water, and ground coriander seeds in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool completely before straining. Once cool, strain the syrup into a bowl and set aside.

Prepare the pound cake:
1. Preheat the oven to 350°F. Butter and flour a loaf pan lined with parchment paper.
2. Whisk the eggs, milk, zest, and vanilla in a small bowl.
3. Briefly mix the flour, sugar, coriander, baking powder, and salt in a bowl of an electric mixer to blend. Add the butter and half of the egg mixture and beat for 1 minute to aerate. Add the remaining egg mixture in 2 batches, beating 20 seconds after each addition.
4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Transfer to a rack. Brush the top of the cake with some of the syrup and cool for 10 minutes. Turn the cake out onto the rack and brush the sides and bottom of the cake with the syrup. Cool completely. (The flavors will develop as the cake cools.)
5. While the cake is cooling, toss the remaining syrup with the strawberries in a bowl. Beat the cream and sugar in a bowl of an electric mixer until stiff peaks form.
6. To serve, cut the pound cake into 3/4-inch slices. Spoon some of the strawberries with syrup over the cake. Top with a dollop of whipped cream and garnish with orange zest.

 

21 thoughts on “Coriander Spiced Pound Cake with Strawberries

  1. This pound cake sounds very good. I have never had pound cake with corriander, but am interested enough to give it a try. My strawberries will be producing soon, looking forward to their sweet taste.

    ~Brenda

  2. Love the use of coriander in the pound cake! I love cilantro/coriander in anything. Some fresh cilantro would be a lovely garnish as well.

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