Philippe Conticini’s marbled pound cake (gluten and refined sugar free)

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Philippe Conticini may have the best palate in the world. He is a french pastry chef well known for the Ispahan or Satine flavour combinations. He has worked a lot on the art of “seasoning” in pastry and introduced the use of salt and especially Fleur de Sel in desserts. He uses his almost scientific techniques to achieve perfect textural and flavourful dainty pastries and cakes in La Pâtisserie des Rêves in Paris.

For this recipe he developed an alternative way to sweeten by using apple juice reduced to a concentrated syrup that is naturally sweetened. He also uses a hefty quantity of fresh vanilla beans and the result is an amazingly subtle and light cake.

The chocolate part of the cake comes from a very small dose of cocoa powder and wasn’t very strong so be aware that the marbled part is more visual. Feel free to amp it up if you are looking for a more chocolatey treat.

Recipe :

Slightly adapted from here, originally from Philippe Conticini

For the apple juice reduction :

  • 1125mL organic unsweetened apple juice

For the vanilla batter :

  • 65gr almond powder
  • 75gr + 18gr apple juice reduction
  • 75gr + 18gr egg whites
  • 24gr egg yolks
  • seeds from two vanilla beans
  • 24gr rice flour
  • 12gr chestnut flour
  • 5gr baking powder
  • 60gr butter

For the cocoa batter :

  • 65gr almond powder
  • 75gr + 18gr apple juice reduction
  • 75gr + 18gr egg whites
  • 24gr egg yolks
  • seeds from two vanilla beans
  • 24gr rice flour
  • 12gr chestnut flour
  • 6gr dutch processed cocoa powder
  • 5gr baking powder
  • 60gr butter

For the apple juice reduction :

Boil the apple juice in a large saucepan over high heat for 25 minutes, you should obtain about 200 grams of reduced juice. Set aside and let cool completely (it will thicken considerably).

Preheat the oven to 150°C (300F) and grease and flour a 20cm (8 inch) loaf pan.

For the vanilla batter :

Start by browning your butter by heating in a small saucepan over medium-high heat until it is brown in colour and smells nutty, but be careful not to let it burn.

In a large bowl whisk together the almond powder, 75 grams of apple juice, 18 grams of egg whites, the egg yolks, vanilla bean seeds, the rice and chestnut flours and the baking powder, then add 60 grams of your warm brown butter.

In the bowl of a stand mixer whisk the remaining egg whites and apple reduction until frothy, then fold them in with the rest of the ingredients. Transfer to a piping bag and set aside (I skipped the piping part).

For the chocolate batter :

Start by browning your butter by heating in a small saucepan over medium-high heat until it is brown in colour and smells nutty, but be careful not to let it burn.

In a large bowl whisk together the almond powder, 75 grams of apple juice, 18 grams of egg whites, the egg yolks, vanilla bean seeds, the rice and chestnut flours, the cocoa powder and the baking powder, then add 60 grams of your warm brown butter.

In the bowl of a stand mixer whisk the remaining egg whites and apple reduction until frothy, then fold them in with the rest of the ingredients. Transfer to a piping bag.

Pipe the better alternately in the loaf pan to create a marbled effect (or just add about 1/3 vanilla batter, top with 1/3 chocolate batter and repeat then swirl a knife through the whole thing briefly).

Bake for about an hour, it is ready when a toothpick comes out clean from the center. Let it cool in its pan for a little then transfer to a wire rack.

Serve at room temperature and enjoy a slice of Parisian delicacy 🙂

 

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