ONE RECIPE, MANY WAYS
Triple-citrus
Bundt
Epic GH Pound Cake
Preparation Time 10 minutes Total Time
1 hour 20 minutes, plus cooling
Serves 10
1½ cups cake flour
¼ tsp bicarbonate of soda
¼ tsp salt
1 cup white sugar
½ cup butter, softened
120g cream cheese, softened
1 tsp grated lemon zest
3 large eggs, at room temperature
2 tsp vanilla extract- Preheat oven to 160°C. Grease and
lightly flour a 21cm by 11cm loaf tin. - In a large bowl, whisk flour,
bicarbonate of soda and salt. In a
second bowl, with mixer on medium
speed, beat sugar, butter, cream
cheese and lemon zest until smooth.
Beat in eggs, 1 at a time, scraping side
of bowl as needed. Beat in vanilla. In
2 batches, beat in flour mixture until
just combined. - Transfer batter to prepared tin;
smooth top. Bake for 1 hour 5 minutes
to 1 hour 10 minutes or until a toothpick
inserted into the centre comes out
clean. Cool for 10 minutes on a wire
rack. Loosen side with a small knife.
Invert onto a rack. Let cool.
EACH SERVING About 1 210kJ,
3g protein, 15g fat (9g saturated),
35g carbohydrate, 215mg sodium.
RASPBERRY-LEMON
POUND CAKE
Prepare the batter for Epic GH
Pound Cake (above). Gently fold
170g raspberries into batter before
transferring to a prepared tin and
baking as directed. Prepare glaze:
in a blender, purée ½ cup icing sugar,
5 tbsp double cream and 1 tbsp
seedless raspberry jam until smooth,
scraping down side as needed. Drizzle
over cooled cake. SERVES 10
EACH SERVING About 1 490kJ,
5g protein, 18g fat (10g saturated),
45g carbohydrate, 2g fibre, 220mg
sodium.RHUBARB TART
Grease and lightly flour a 28cm tart
tin with a removable bottom. Place
on a rimmed baking tray. Prepare
the batter for Epic GH Pound Cake
(above), adding ½ tsp ground cinnamonto flour mixture. Transfer batter to
prepared tin. Arrange 230g rhubarb,
trimmed, cut into 10cm lengths and
halved lengthwise (quartered, if thick),
in spokes on top of batter. Bake for
50 to 55 minutes or until a toothpick
inserted into the centre comes out
clean. Cool completely in tin on
a wire rack. Garnish with edible
flowers, if desired. Dust lightly with
icing sugar before serving. SERVES 10
EACH SERVING About 1 260kJ,
5g protein, 15g fat (9g saturated),
38g carbohydrate, 1g fibre, 220mg
sodium.TRIPLE-CITRUS BUNDT
Grease and flour a 12-cup Bundt tin.Double the batter for Epic GH Pound
Cake (above left), adding 1 tsp baking
powder to flour mixture. Add 1 tsp
each grated orange zest and lime zest
in addition to the lemon zest. Bake for
1 hour or until a toothpick inserted into
the centre comes out clean. Prepare
glaze: stir together 3 tbsp orange juice,
2 tbsp each lemon juice and lime juice,
and 1¼ cups icing sugar, sifted, until
smooth. Brush all over cooled cake. Let
stand until somewhat set. Garnish with
strips of candied citrus peel, if desired.
SERVES 16
EACH SERVING About 1 670kJ, 6g
protein, 18g fat (11g saturated), 54g
Photography: Mike Garten. Food Styling: Anne Disrude. Prop Styling: Cate Geiger Kalus carbohydrate, 1g fibre, 305mg sodium.0420_GHE_068_079 one recipe many ways.indd 12 2020/03/10 8:05 AMONE RECIPE, MANY WAYS
Triple-citrus
Bundt
Epic GH Pound Cake
Preparation Time 10 minutes Total Time
1 hour 20 minutes, plus cooling
Serves 10
1½ cups cake flour
¼ tsp bicarbonate of soda
¼ tsp salt
1 cup white sugar
½ cup butter, softened
120g cream cheese, softened
1 tsp grated lemon zest
3 large eggs, at room temperature
2 tsp vanilla extract- Preheat oven to 160°C. Grease and
lightly flour a 21cm by 11cm loaf tin. - In a large bowl, whisk flour,
bicarbonate of soda and salt. In a
second bowl, with mixer on medium
speed, beat sugar, butter, cream
cheese and lemon zest until smooth.
Beat in eggs, 1 at a time, scraping side
of bowl as needed. Beat in vanilla. In
2 batches, beat in flour mixture until
just combined. - Transfer batter to prepared tin;
smooth top. Bake for 1 hour 5 minutes
to 1 hour 10 minutes or until a toothpick
inserted into the centre comes out
clean. Cool for 10 minutes on a wire
rack. Loosen side with a small knife.
Invert onto a rack. Let cool.
EACH SERVING About 1 210kJ,
3g protein, 15g fat (9g saturated),
35g carbohydrate, 215mg sodium.
RASPBERRY-LEMON
POUND CAKE
Prepare the batter for Epic GH
Pound Cake (above). Gently fold
170g raspberries into batter before
transferring to a prepared tin and
baking as directed. Prepare glaze:
in a blender, purée ½ cup icing sugar,
5 tbsp double cream and 1 tbsp
seedless raspberry jam until smooth,
scraping down side as needed. Drizzle
over cooled cake. SERVES 10
EACH SERVING About 1 490kJ,
5g protein, 18g fat (10g saturated),
45g carbohydrate, 2g fibre, 220mg
sodium.RHUBARB TART
Grease and lightly flour a 28cm tart
tin with a removable bottom. Place
on a rimmed baking tray. Prepare
the batter for Epic GH Pound Cake
(above), adding ½ tsp ground cinnamonto flour mixture. Transfer batter to
prepared tin. Arrange 230g rhubarb,
trimmed, cut into 10cm lengths and
halved lengthwise (quartered, if thick),
in spokes on top of batter. Bake for
50 to 55 minutes or until a toothpick
inserted into the centre comes out
clean. Cool completely in tin on
a wire rack. Garnish with edible
flowers, if desired. Dust lightly with
icing sugar before serving. SERVES 10
EACH SERVING About 1 260kJ,
5g protein, 15g fat (9g saturated),
38g carbohydrate, 1g fibre, 220mg
sodium.TRIPLE-CITRUS BUNDT
Grease and flour a 12-cup Bundt tin.Double the batter for Epic GH Pound
Cake (above left), adding 1 tsp baking
powder to flour mixture. Add 1 tsp
each grated orange zest and lime zest
in addition to the lemon zest. Bake for
1 hour or until a toothpick inserted into
the centre comes out clean. Prepare
glaze: stir together 3 tbsp orange juice,
2 tbsp each lemon juice and lime juice,
and 1¼ cups icing sugar, sifted, until
smooth. Brush all over cooled cake. Let
stand until somewhat set. Garnish with
strips of candied citrus peel, if desired.
SERVES 16
EACH SERVING About 1 670kJ, 6g
protein, 18g fat (11g saturated), 54gPhotography: Mike Garten. Food Styling: Anne Disrude. Prop Styling: Cate Geiger Kalus carbohydrate, 1g fibre, 305mg sodium.