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You are here: Home / Thermomix / Burnt Miso Pound Cake

Burnt Miso Pound Cake

11/12/2018 by Gina Leave a Comment

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!

The miso before baking …
… and after baking
Dry ingredients added to the ™ bowl …

… and mixed for 10 seconds before being put aside
Miso, yoghurt and oil is added to the ™ bowl …
… and blended for 10 seconds …

… bowl is then scraped …
… before adding the melted butter and eggs …
… and mixed for 20 seconds

Dry ingredients are returned to the ™ bowl …
… and the mixture is blended for a total of 12 seconds
Batter is placed into the loaf tin …

… and baked for a total of 1 hour and 15 minutes
Cake is removed from loaf tin after 45 minutes and allowed to cool completely …
… before cutting and serving


Burnt Miso Pound Cake
 
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Prep time
15 mins
Cook time
1 hour 30 mins
Total time
1 hour 45 mins
 

... before cutting and serving

Author: Gina @ The Passionate Pantry
Serves: 1 loaf
Ingredients
INGREDIENTS FOR CAKE

  • 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

INGREDIENTS FOR SOUR WHIPPED CREAM

  • 110g heavy cream
  • 110g sour cream
  • 20g icing sugar
  • 1 tsp vanilla extract
Instructions
METHOD FOR CAKE

  1. Preheat oven to 180 degrees fan forced, and place rack into middle of oven
  2. Line a baking tray with baking paper
  3. 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)
  4. 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
  5. 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
  6. Melt your butter so that it is ready to use (I did this in the microwave)
  7. Place both sugars, flour, baking powder and salt into TM bowl and mix 10 seconds / speed 4, put aside
  8. Add baked miso, yoghurt and oil to TM bowl and blend 10 seconds/ speed 6
  9. Scrape around bowl and add melted butter and eggs and blend 20 seconds / speed 4
  10. Return dry ingredients to TM bowl and blend 10 seconds / speed 4, scrape around bowl and repeat 2 seconds / speed 4
  11. Pour batter into loaf tin and level the top
  12. 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)
  13. Remove from oven and allow to cool in tin for 45 minutes, then place on a cooling rack to cool completely before slicing
  14. Serve with the sour whipped cream or thick Greek yoghurt if desired, but just as delicious plain

METHOD FOR WHIPPED SOUR CREAM

  1. 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)
3.5.3208

 

 

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Filed Under: Baking, Breakfast, Cakes, Dessert, Meals and Courses, Nut Free, Recipes, Special Diets, Thermomix, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
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Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

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