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Add a little spice to your ... pound cake

Time: 2019-05-14 08:33cheongsam dress Click:

Add a little spice to your ... pound cake


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Coriander spiced pound cake with strawberries.



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Monday, May 6, 2019

Who doesn't like a buttery, rich pound cake? Simple and pleasingly plain, it's comfort food for adults and kids alike.

While a winner as-is, a pound cake's simplicity is also an inviting canvas, amenable to garnishes (whipped cream, anyone?) and fruity additions, such as citrus and berries. A brush of syrup on the just-baked cake takes it to yet another level, infusing each crumbly bite with the tang of flavor (lemon? orange?) and saturating the entire loaf with a luscious stickiness.

With all of these choices for inspiration, I went all out and piled on the extras in this fragrant pound cake recipe, with orange zest and ground coriander infusing the batter, and a pile of syrupy strawberries and fluffy cream adorning the plate.

The coriander might sound unusual, but it's a dark horse worth considering when it comes to desserts. Often associated with savory food and Asian cuisines, ground coriander is mildly floral and nutty, and brings a subtle perfume and flavor to sweets. It's also exceptionally compatible with citrus, such as orange.

For this recipe, I relied on a favorite tried-and-true pound cake method by Rose Levy Beranbaum, in which she uses lemon syrup to brush her cake. I used an orange and coriander syrup to moisten the cake and coat fresh strawberries, which are spooned over the cake before serving.

** ** **

Coriander Spiced Pound Cake With Strawberries

Active Time: 30 minutes

Total Time: 1 hour and 30 minutes, plus cooling time

Yield: Makes one 8-by-4-inch loaf -- approximately 8 servings


2/3 cup sugar

2/3 cup water

1 teaspoon coriander seeds, lightly toasted, coarsely chopped

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

3/4 cup granulated sugar

1 teaspoon ground coriander

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, room temperature


1 pound strawberries, hulled, halved (or quartered if large)

1 cup heavy cream

2 teaspoons sugar

1/4 teaspoon vanilla extract

Finely grated orange zest

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. Strain the syrup into a bowl and set aside 2 tablespoons syrup for the strawberries.

Prepare the pound cake:

Preheat the oven to 350 degrees. Butter and flour an 8-by-4-inch loaf pan lined with parchment paper: Butter the paper and lightly dust the pan with flour.

Whisk the eggs, milk, zest and vanilla in a small bowl.

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