Cuban Coffee Pound Cake with Fresh Mango and Lemon Ice Cream | James Beard Foundation
Why have a cup of coffee beside your pound cake when you can just as easily mix it in?
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Ingredients
- 1/4 cup plus 2 tablespoons brewed Cuban coffee or espresso
- 1 vanilla bean
- 1 cup (1/2 pound) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup simple syrup, made by boiling equal parts water and sugar until syrupy
- 1/4 cup blood orange juice
- 1 ripe mango, peeled and diced
- 1 quart premium lemon ice cream
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