Lemon-Vanilla Bean Canola Oil Pound Cake With Raspberry Sauce

Recipe developed at The Culinary Institute of America by Chef Instructor Almir DaFonseca.

Ingredients:

• 3/4 cup canola oil (175 mL)
• 2 vanilla beans, split and seeded (reserve pods and seeds)
• 4 Tbsp lemon zest (60 mL)
• 2 1/2 cups all-purpose flour (625 mL)
• 1 cup cake flour (250 mL)
• 1 3/4 cup granulated sugar (425 mL)
• 1 Tbsp baking powder (15 mL)
• 1 tsp salt (5 mL)
• 2 Tbsp butter, melted (30 mL)
• 3 eggs, lightly beaten
• 3/4 cup milk (175 mL)

Raspberry Sauce:

• 3 cups fresh or frozen raspberries (750 mL)
• 1/2 cup Grand Marnier liqueur (125 mL)
• 1/3 cup granulated sugar (75 mL)
• 1/3 cup orange juice (75 mL)
• 1 Tbsp orange zest (15 mL)
• 1/2 tsp sea salt (2 mL)
• 1/2 cup canola oil (125 mL)

Instructions:

1. In small saucepan, heat canola oil to 140 °F (60 °C). Remove from heat and add vanilla bean pods, seeds and lemon zest. Let canola oil return to room temperature. Remove bean pods.

2. For pound cake: In medium bowl, sift together flours, sugar, baking powder and salt. Set aside.

3. In mixing bowl, whisk together flavored canola oil, butter, eggs and milk.

4. Add canola oil mixture to dry ingredients and combine well.

5. Divide batter into two greased 9 x 5-inch (22 x 12.5-cm) loaf pans. Bake at 350 °F (180 °C) for 45 to 50 minutes or until cake tester inserted into loaves comes out clean.

6. For sauce: In large bowl, combine raspberries, liqueur, sugar, orange juice, zest and salt. Mix well until sugar dissolves.

7. Strain through fine strainer into second bowl, pressing mixture with back of spoon. Discard raspberry seeds.

8. Pour mixture into blender and over low speed, gradually add canola oil a little at a time until sauce is well emulsified. Serve sauce over pound cake.

Yield: 18 servings. Serving size: 1 slice.

	Nutritional Analysis     Per Serving     Calories 370 cal Total Fat 18 g Saturated Fat 2.5 g Cholesterol 40 mg Sodium 270 mg Carbohydrates 48 g Fibre 1 g Protein 4 g

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