Goat Cheese Pound Cake with Sweet Tomato Fennel Sauce & Goat Cheese Frosting
Makes 2 cakes
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
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
1 Pound of Cream Cheese, Softened
8 oz Very Fresh Goat Cheese (Chevre) softened
½ Cup of Powdered Sugar
Pinch of Sea Salt
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.