Chocolate Almond Pound Cake
February 19, 2014
You should know that this cake is, as a matter of fact, weighty. Deeply sorry I had to use such word play. In any case, the cake was named for the ratio of ingredients it is made of: 1 pound butter, 1 pound eggs, 1 pound flour, 1 pound sugar. But we won’t stick with those measurements!
Long story short, despite the original pound cake's sparse number of ingredients, it is packed with flavor. Pound cake is described as a dense cake with a compact, buttery crumb. The butter and eggs are to be thanked for its richness.
Unfortunately, though, there may have been too many times that pound cakes turned out heavy or heartbreakingly dry. Often, over-mixing is the culprit.
A wide array of recipes call for cake flour, rather than the ever-convenient all-purpose flour. Cake flour contains less protein, hence the lighter, more delicate crumb.
Albeit the butter, sugar, and eggs in this cake are beaten until light and fluffy using an electric mixer, it’s best that you incorporate the flour by hand to cut down the chances of overworking the batter.
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Chocolate Almond Pound Cake • 1/2 cup almonds, finely chopped Preheat oven to 350°. Generously grease a 12-cup bundt pan. Coat sides with almonds. |
Enjoy! 🙂
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