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Honey and Hefe Pound Cake with Beer Orange Curd

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Pound cake gets a bad rap for being overly dense, but once beer has its way with the buttery diet-buster, it’s a whole new treat. A zippy, wheaty hefeweizen gives the cake some oomph; the beer’s citrusy zing teams with orange zest for a curd you’ll want to spoon on everything.

Makes: 8 servings

Ingredients:
  • FOR THE CAKE
  • 12 cup butter
  • 1 cup sugar
  • 14 cup raw honey
  • 3 eggs
  • 2 tablespoons canola oil
  • 14 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 12 teaspoon salt
  • 2 tablespoons fresh orange juice (about
  • 12 a large navel orange)
  • 12 cup hefeweizen
  • FOR THE CURD
  • 1 tablespoon orange zest
  • 1 egg plus 3 yolks
  • 34 cup white sugar
  • 12 cup fresh-squeezed orange juice (about four large navel oranges)
  • 12 cup hefeweizen
  • 2 tablespoons cornstarch
  • 14 cup unsalted butter, cubed

Instructions:

1. Preheat the oven to 350 degrees F. Grease a loaf pan, or prepare with cooking spray.
2. In the bowl of a stand mixer, cream the butter and sugar. While the mixer is running, add the honey, then the eggs, one at a time, scraping the bottom of the bowl between additions. Add the oil, buttermilk and vanilla extract; beat until well-combined.
3. In a medium bowl, sift together the flour, baking powder and salt.
4. In a small bowl, combine the beer and orange juice.
5. Alternating between the dry ingredients and the beer, slowly add both to the butter mixture with the mixer on low speed, a little at a time until all ingredients are just combined. Pour into the greased loaf pan.
6. Bake 30 to 35 minutes or until the cake is light golden brown around the edges, and the center springs back when lightly touched.
7. In a pan off heat, whisk together the zest, eggs, yolks, orange juice, beer and cornstarch until well-combined. Add the butter.
8. Place the pan over medium heat. Whisk over medium heat until thickened, 6 to 8 minutes. Let cool.
9. Slice the pound cake. Top with the orange curd just before serving.

PAIR IT WITH: the same sunny hefeweizen in the cake and curd; the beer’s bubbles make each bite ethereal.


 

Choose a German Hefeweizen for this recipe

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