Turmeric-Ginger Quatre-Quarts (Pound Cake)
This simple, beautiful, foolproof recipe for French pound cake comes from one of our favorite bakers and cookbook authors. The short ingredient list ensures that the spices take center stage.
4 large eggs
1 cup granulated sugar
14 Tbsp unsalted butter, preferably European, melted and slightly cooled
2 tsp Cloud Forest Cardamom Extract
Zest and juice of 1 medium orange
1 tsp New Harvest Turmeric
1 Tbsp Buffalo Ginger
¼ tsp Robusta or Zanzibar Black Peppercorns, ground
1 ½ cups plus 1 Tbsp all-purpose or cake flour
½ tsp Salina Crystal Salt
Preheat oven to 350°F. Butter and flour a 9x5-inch loaf pan.
Separate the eggs. Whisk the yolks, then add sugar and whisk until thick and pale. Add butter, extract, orange zest and juice, and spices. Add flour and stir until no streaks remain.
Beat egg whites in a mixer until they form soft peaks. Add salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture, then fold in the remaining whites.
Pour batter into pan and bake 40-45 minutes.