On this episode of #SweetHeat, Rick is making a recipe guaranteed to snap you out of the winter doldrums. He starts by sharing the secrets to baking a tender, vanilla-infused pound cake and then takes it to another level with a mandarin marmalade made from peak seasonal citrus. GET THE RECIPE ►► https://f52.co/3seBC27
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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VIDEO CHAPTERS
00:00:00 Intro
00:01:02 Get a few tricks of the trade
00:07:24 Mix a beautiful batter
00:12:30 Make the Mandarin marmalade
00:14:11 Soak in the juices
00:15:07 Let us eat cake
PREP TIME: 30 minutes
COOK TIME: 1 hour 15 minutes
MAKES: One 9-inch loaf
INGREDIENTS
Mandarin-Vanilla Pound Cake
1/2 cup (113 grams) unsalted butter
1 cup (200 grams) granulated sugar
1 1 large egg plus 3 yolks
2 tablespoons vegetable oil
1 tablespoon pure vanilla paste or extract
1 tablespoon orange liqueur, such as Grand Marnier (optional)
1/2 teaspoon (2 grams) kosher salt
2 cups (250 grams) all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup freshly squeezed mandarin or orange juice
2 tablespoons finely grated mandarin or orange zest
Mandarin Marmalade Topping
1 large or 2 medium mandarins (about 280 grams), halved and very thinly sliced, seeds removed and cut into 1/2-inch pieces
1/2 cup freshly squeezed mandarin or orange juice
3/4 cup granulated sugar
1 tablespoon orange liqueur, such as Grand Marnier (optional)
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