Burnt miso pound cake
Cakes
From <a href=“https://www.amazon.com/All-About-Cake-Christina-Tosi/dp/0451499522?tag=food52-20“>All About Cake</a> by Christina Tosi: "In all honesty, I would never have even contemplated putting miso (a deeply flavored fermented soybean paste) into a dessert until I challenged myself to try every ingredient in the Momofuku dry storage prep kitchen in 2006. Wowza, was I surprised by the incredible flavor miso brought to sweet, butter-based sauces like butterscotch and buttery pound cakes. I quickly learned that the combination of savory miso, the bright yet homey flavor of an apple, and the rich vibe of sour cream made an unstoppable flavor trio. I use shiro miso when I bake. Also referred to as white miso, it is the mildest on the market and has the perfect amount of saltiness to go along with sweet concoctions." <br />Reprinted from All About Cake. Copyright © 2018 by MomoMilk, LLC. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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