Christina Tosi is known as an American “baking legend” for anyone that loves to bake.
This year she released her latest cookbook “All About Cake”, and needless to say I recently bought myself a copy! But before I had the chance to go through the book from cover to cover, Food52 published a recipe from her book called Burnt Miso Pound Cake (see here) … so as I love miso, and pound cake for that matter (it lasts so well, and you can cut thin slices!), I had to convert the recipe to the Thermomix.
I have changed it ever so slightly (I prefer light olive oil to grapeseed oil, and I used yoghurt instead of buttermilk, and slightly changed the portions of the dry ingredients because I didn’t use cake flour), and it is fantastic. In fact my family told me it is their newest favourite cake, and that is really something.
This cake keeps really well for up to a week in a sealed container at room temperature, but if it is really warm I would suggest you keep it in a cooler area of the kitchen.
I didn’t make the apple compote that Christina serves with this cake, but from the flavour of the cake I know it would be fabulous. And the whipped sour cream is what I would serve if making this for a special occasion, or even a really good Greek yoghurt would be great too.
It is important you use shiro miso, which is also called “white miso”, as it is a mild miso. I like to use Spiral Brand when I can get it (see here) … it tends to be smoother in texture than some of the other brands around, and has a gorgeous light flavour which is very addictive when you get used to it!
- 100g shiro miso (white miso)
- 300g golden caster sugar, or caster sugar
- 300g white spelt flour, or plain white flour
- 70g light muscovado sugar, or brown sugar
- 2 tsp baking powder
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- 150g plain full fat yoghurt, or plain full fat Greek yoghurt
- 100g light olive oil
- 150g butter, melted
- 5 x 60g eggs
- 110g heavy cream
- 110g sour cream
- 20g icing sugar
- 1 tsp vanilla extract
- Preheat oven to 180 degrees fan forced, and place rack into middle of oven
- Line a baking tray with baking paper
- Spread miso onto baking paper in an even layer 6mm (¼ inch) thick and bake until browned and burnt around the edges (about 12 to 15 minutes … it takes 15 minutes in my oven)
- Remove from oven and allow to cool slightly for 5 minutes, and whilst this is happening turn oven off and leave door open to allow it to cool a little quicker
- After 5 minutes turn oven on to 160 degrees fan forced, and line a medium loaf tin (base measurement 22cm x 9cm) with baking paper
- Melt your butter so that it is ready to use (I did this in the microwave)
- Place both sugars, flour, baking powder and salt into TM bowl and mix 10 seconds / speed 4, put aside
- Add baked miso, yoghurt and oil to TM bowl and blend 10 seconds/ speed 6
- Scrape around bowl and add melted butter and eggs and blend 20 seconds / speed 4
- Return dry ingredients to TM bowl and blend 10 seconds / speed 4, scrape around bowl and repeat 2 seconds / speed 4
- Pour batter into loaf tin and level the top
- Bake for 1 hour and 10 minutes, test with a skewer to see if it comes out clean, and if necessary bake another 5 minutes (it takes 1 hour and 15 minutes in my oven)
- Remove from oven and allow to cool in tin for 45 minutes, then place on a cooling rack to cool completely before slicing
- Serve with the sour whipped cream or thick Greek yoghurt if desired, but just as delicious plain
- Whip ingredients together until soft peaks form (when whipping anything with cream I prefer to use my hand held electric mixer so that I can see what is happening, and when I wish to stop)