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Carly Jayne of Love Like Salt and a food stylist cooks with Marti! / Marti's Music Kitchen Episode #11

By MARTI MENDENHALL // Carly Jayne, food stylist and photographer, recipe developer and owner of Love Like Salt bakes Orange Earl Grey Pound cake with Marti!

On this episode of Marti’s Music Kitchen, we are creating an Orange Earl Grey Pound Cake from inception to deliciousness with Carly Jayne, food stylist and photographer, recipe developer and owner of Love Like Salt. It’s a cooking education, as Carly teaches us how to develop a recipe using formulas.  She specializes in creative story telling through food photography, design and even recipe development. That’s right – she styles food for a living!

"So the reason why the scale is really important for baking is because…if you sat down and just measured six cups of flour and weighed each cup, each one is going to be different. When it comes to cakes and things where you really need to have accuracy, and you need it to turn out perfectly and consistently, you are only really going to get that with a volume measure.”

How has Carly’s passion for showcasing and cooking amazing food develop into a full-time business? What is her connection to the music world – and what the heck is a Food Stylist? Just push play – and let’s find out!






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Earl Grey Orange Cornmeal Poundcake


-note- A kitchen scale is highly recommended. Once you start baking with a scale, you will never want to go back to cups and spoons!


Two bags Earl Grey tea (or any other flavor you fancy) brewed in 1 cup of hot water

3 medium oranges (feel free to try any citrus you like, such as mandarin oranges, blood oranges or even lemons. If using smaller citrus, add on 1-2 additional fruits)

1 cup Sugar

8 ounces (2 sticks) salted butter, room temperature

8 ounces (about 1 cup and tablespoon) sugar

8 ounces eggs (about 4 large eggs and one white), room temperature

8 ounces (about 1 1/3 cup) cornmeal

Pinch Salt


Heat Oven to 350 degrees.

Prepare 8" round cake pan with a circle of parchment in the bottom or cut a silicone baking sheet to size. Butter well.

Brew tea for 3-5 minutes in one cup of hot water.

Add to a shallow, large frying pan, stir in 1 cup sugar and simmer on medium heat until sugar dissolves, stirring occasionally. 

Meanwhile, thinly slice two oranges as thin as possible (hold the remaining fruit for zest). Add slices to simmering syrup and keep an eye on them as you make your batter. The slices are done when they are soft and translucent - the should taste pleasantly sweet and slightly bitter from the candied peel. Remove from heat and place slices on the bottom of the prepared cake pan in a circular pattern, covering the entire bottom. Keep any left over oranges to decorate the finished cake. Reserve syrup for cocktails or sodas!

Cream butter on medium speed in stand mixer - this should take between 1-7 minutes.

Add sugar, continue to cream until fluffy.

Zest orange and add zest to mixture with a pinch of salt.

Add eggs one at a time with the mixer on slow, add the next egg once the previous one has been worked in smoothly.

Gently fold in cornmeal until just incorporated.

Pour batter into the pan over the oranges and smooth the top with a spatula. Bake at 350, start to check cake at 35 minutes. The sides should pull away and a toothpick comes out clean. Remove from the oven, let cool for a few minutes before sliding a knife between the cake and the pan. Place a cooling rack on top of the pan and flip the cake over. Remove the parchment or silicon sheet from the top of cake and use remaining orange slices to fill any gaps or cover imperfections- if desired. Enjoy!


Music From The Lounge Lizard https://theloungewizard.bandcamp.com/releases





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