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Chef Jonghun Won at La Tabatiere : Burdock Pound Cake / 우엉 파운드 케익
Moist and soft pound cake with a crunchy twist!
Try this easy home baking recipe by a Michelin two star pastry chef!
"I think people generally don’t have bad memories of bakeries.
When you think of one [a bakery], you think of your childhood, eating delicious
bread and pastries, and sharing them with family members.”
Burdock Pound Cake / 우엉 파운드 케익
454 g Butter, softened
680 g Powdered Sugar
817 g Egg
227 g All-Purpose Flour
91 g Cocoa Powder
8 g Baking Powder
454 g Almond Flour
230 g Burdock, chopped
1. Add softened butter and powdered sugar into a mixer.
Start mixing them at low speed and increase speed until creamy.
2. Add ⅓ eggs at a time. Then add flours/powders. Mix up.
Add chopped burdock and mix it again.
3. Grease pound cake pans with oil spray and bake them at 180°C for 40 minutes.
If the center is not fully baked, rotate the pan and bake 10 more minutes.
4. Cut into slices. Enjoy when it's warm with vanilla or coffee flavored ice cream!
If there's any leftover, freeze them and defrost at room temperature.