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, finely ground
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 1/2 teaspoons 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
1/2 teaspoon ground coriander
Prepare the syrup:
Combine sugar, water and ground coriander seeds in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and cool completely before straining. Once cool, strain syrup into a bowl and set aside.
Prepare the pound cake:
Preheat oven to 350 F. (180 C.) Butter and flour a loaf pan lined with parchment paper. Whisk the eggs, milk, zest and vanilla together in a small bowl. Briefly mix the dry ingredients together in a bowl of an electric mixer to combine. Add the butter and half of the eggs. Beat for 1 minute to aerate. Add remaining eggs in 2 batches, beating 20 seconds after each addition. Pour the batter into the prepared pan. 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; 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.)
While the cake is cooling, toss the remaining syrup with the strawberries in a bowl. Beat cream, sugar and ground coriander in a bowl of an electric mixer until stiff peaks form.
To serve, cut pound cake into 3/4 inch slices. Spoon some of the strawberries with syrup over the cake. Top with a dollop of whipped cream. Garnish with orange zest.
If you like this, you might enjoy these recipes:
Strawberry Rhubarb Soup from TasteFood
Blood Orange and Olive Oil Cake from TasteFood
Strawberry Jam from Food in Jars
Strawberry Cupcakes from Cooking with Amy
Strawberry Danish from White on Rice Couple