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Gina @ The Passionate Pantry

Burnt Miso Pound Cake

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 1 loaf
Ingredients Method

Ingredients
  

INGREDIENTS FOR CAKE

  • 100 g shiro miso white miso
  • 300 g golden caster sugar or caster sugar
  • 300 g white spelt flour or plain white flour
  • 70 g light muscovado sugar or brown sugar
  • 2 tsp baking powder
  • 1 tsp sea salt flakes or ½ tsp fine sea salt

  • 150 g plain full fat yoghurt or plain full fat Greek yoghurt
  • 100 g light olive oil

  • 150 g butter melted
  • 5 x 60g eggs

INGREDIENTS FOR SOUR WHIPPED CREAM

  • 110 g heavy cream
  • 110 g sour cream
  • 20 g icing sugar
  • 1 tsp vanilla extract

Method
 

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)