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| Recipe Archive > Drinks > |
Buttermilk & Vanilla Pound Cake
If you like the smooth, tangy flavour of a yogurt, I am sure you’ll enjoy this drink (see below). It looks irresistible decorated with fresh colourful berries and served with a delicious wedge of this freshly baked Buttermilk Cake, which has a rich sweet golden crumb. Make sure to dust it with Whitworths icing sugar before serving.
Equipment & Ingredients
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One 23cm/9 inch round X 4cm/1½ inch deep cake tin, lightly greased, lined at the base with non- stick baking parchment. |
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315g/11 oz plain flour, sifted |
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½ tsp bicarbonate of soda |
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1 split vanilla pod, or 1 tsp vanilla extract |
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225ml/8fluoz buttermilk |
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175g/6oz butter, softened |
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250g/9oz Whitworths caster sugar |
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Zest of one large fresh lemon |
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1 - 2 oz Whitworths icing sugar, sifted |
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Method
Sift the flour, baking powder, soda and salt together into a bowl. Split the vanilla pod and gently scrape the tiny black seeds into the buttermilk, or add the vanilla extract, if using . Whisk lightly together and set aside.
Beat the butter and the sugar and cream them together with the lemon zest. Add the eggs gradually and beat between each addition until the mixture looks light and creamy.
Fold the flour, alternatively with the vanilla scented buttermilk into the creamed egg mixture until lightly combined, finishing with the flour mixture. Spoon the cake mixture into the prepared tin and lightly smooth the surface with a spatular.
Bake for 50 - 55 minutes until golden brown, or until a skewer inserted into the cake comes out clean. Eat the cake freshly baked if you can, when it is at it’s best.
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Chilled Orange Buttermilk with Fresh Berries
(Makes 3 - 4 glasses)
Equipment & Ingredients
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568 ml/1pt chilled buttermilk |
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8 tbls fresh orange juice |
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4 tbls Whitworths organic granulated cane sugar, or more if you prefer it sweeter |
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A handful of fresh blueberries or mixed berries |
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Method
Add all the ingredients except for the berries to the goblet of a liquidiser and whiz them together into a thick froth. Stir once or twice and pour into chilled glasses. Top with the berries, lightly dusted with a little icing sugar and serve at once.
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