Categories: Cakes, To Try

Ingredients

• 2 2/3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• pinch of salt
• 2 1/3 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 large eggs, preferably at room temperature
• 1/2 cup milk powder
• 2/3 cup naranjilla puree, or juice
• 3/4 cup butter, melted and cooled
• 1/4 cup water
• 1/4 cup sugar
• 1/2 cup naranjilla puree, or juice

Directions

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it’s a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.

2. Sift together the flour, baking powder, milk powder, and salt.

3. Put the sugar in a large bowl.

4. Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the vanilla extract (if using), then whisk in the naranjilla puree. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.

5. Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.

6. Making the syrup:

7. Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.

8. When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

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