Goat Cheese Pound Cake with Sweet Tomato Fennel Sauce & Goat Cheese Frosting

Goat Cheese Pound Cake with Sweet Tomato Fennel Sauce & Goat Cheese Frosting

 

Makes 2 cakes

Ingredients
1 Pound (3 1/4 cups) All-Purpose Flour
1 Tbsp Coarse Salt
4 Sticks Softened Unsalted Butter, plus more for pans
2 Cups Sugar
1 Tsp Pure Vanilla Extract
1 Jar Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread
9 Large, Room-Temperature Eggs

Directions
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Goat Cheese Frosting
Ingredients     
1 Pound of Cream Cheese, Softened
8 oz Very Fresh Goat Cheese (Chevre) softened
½ Cup of Powdered Sugar 
Pinch of Sea Salt 

Directions
Beat cheeses until combined. Gradually add sugar, and beat until smooth and creamy.Spread Frosting over each cake.
Top with Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread.


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