Lemongrass pound cake, with a Thai coffee caramel.
Lemongrass infused, butter pound cake, accompanied by a cardamom scented caramel.
Prep Time 30minutes
Cook Time 1hour5minutes
Total Time 1hour20minutes
1 1/2cupscake flour
1 1/4cupcane sugar
1 1/2teaspoonsvanilla extract
Thai coffee caramel
On 350 degrees adjust the cake rack in the middle section of your oven. Grease an 8 1/2 by 4 1/2 cake pan with softened butter. Dust with all purpose flour and tap out excess.
In a medium bowl add 1 1/2 cups flour, baking powder, and salt. Set aside.
In medium pot add 1/2 cup butter melt with 4 stalks lemongrass chopped and crushed on low heat, let steep for 1 hour, strain through fine china cap. be sure to extract as much lemongrass flavor as possible.
In food processor pulse sugar and zest about 5 pulses should do it. Add lemon juice, eggs, and vanilla, process 5 seconds. While running slowly add remaining melted butter, no longer than 20 seconds.
Transfer mix to large bowl and sift the rest of the flour in 3 additions whisking gently after each one.
Pour mixture into pan and bake for 15 minutes then reducing heat to 325 degrees and bake for another 35 minutes rotating half way through.
When done test with tooth pick, and let rest in pan for 10 minutes. then transfer to wire rack and let cool for at least another hour.
Make 1 cup espresso, reduce on low heat by half.
Add half cup caramel. simmer on low heat 5 minutes.
In a Pestle and Mortar remove seeds from Cardamon Podsand grind until fine dust. Stir into espresso and caramel.