Vanilla Pound Cake
I love to use eggs in creative ways and have found that duck eggs are really very well suited to sweets like Meringues & Pudding, Angel Food Cake or the savory Hollandaise Sauce, Mayonaise & Keto Breakfast Egg Muffins.
Sometimes, however I find myself with lots of extra egg yolks. After much searching and researching, I worked out a lovely Vanilla Pound Cake that uses up to a cup of yolks. I've tried it with duck, turkey and chicken eggs and it's fabulous!
2 cups gluten-free flour
1 cup tapioca starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 cup egg yolks (about 8 duck egg yolks, or 12 chicken egg yolks)
1/2 cup butter, gently melted
2 cups sugar
2 tsp vanilla
1 cup cold water
Preheat oven to 350 F. Grease and or line with parchment paper: a large tube pan, very large round pan or two loaf pans.
In medium bowl mix the dry ingredients and set aside.
In mixing bowl, beat the egg yolks until fluffly, slowly add melted butter, then sugar, making sure to scrape the bowl frequently. Add vanilla, then mix in the cold water, beating until smooth.
Stir in the dry ingredients just until smooth.
Pour into your prepared pan(s) and bake in the middle of the oven for 50 - 60 minutes.
Remove from oven and cool on a rack until quite cool before trying to take it out of the pan. While warm, this cake can be very crumbly!
Ice with warm butterscotch frosting.
1/4 cup butter
2 Tbsp milk substitute
1 cup brown sugar
2 cups icing sugar
Slowly heat butter, milk substitute and brown sugar until the sugar melts. Turn the heat to medium and heat just until it's bubbling really well. Let sit until cooled enough to work with it.
Put 2 cups icing sugar in a mixing bowl and add the warm butter/sugar mix. Beat until light. If it's too thick to pour, beat in a little milk substitute. Pour over your cake(s) and let it drip down the sides.
If you don't finish this cake that night, make sure you cover & refrigerate.
ramblings of Nicole Narbonne