White Chocolate Almond Pound Cake
Source of Recipe
Courtesy of: Canadian Living Cooks
List of Ingredients
White Chocolate Almond Pound Cake
1 cup butter, softened
3 egg
1 1/2 cup sugar
1/2 tsp almonds, extract
2 1/2 cup flour
1/2 cup ground almonds
2 tsp baking powder
salt
1/2 cup milk
1/2 cup slivered almonds
1/2 cup white chocolate, chips
Topping
1/3 cup white chocolate, chips
1/4 cup slivered almonds, toasted
Dried Fruit Compote
1/2 cup golden raisins
cranberries
1/2 cup slivered dried apricot
1 stick cinnamon
2 cardamom, pods
2 lemon, rind, strips
2 orange, rind, strips
1/4 cup sugar
Recipe
White Chocolate Almond Pound Cake
Preheat oven to 325ºF (160ºC).
Grease and parchment paper line bottom of 9 x 5-inch (2 L) loaf pan. In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract.
In another bowl, whisk together flour, ground almonds, baking powder and salt. Add to butter mixture alternately with milk, making three additions of flour mixture and 2 of milk. Fold in slivered almonds and chocolate chips.
Scrape into prepared pan. Bake in centre of oven until golden and cake tester inserted in centre comes out clean, about 90 minutes. Let cool in pan on rack. Run knife around sides of pan; remove from pan.
Topping
Drizzle white chocolate down centre of loaf; sprinkle with toasted almonds.
Dried Fruit Compote
In saucepan, combine raisins, cranberries, apricots, cinnamon, cardamom, lemon and orange strips, sugar and 3 cups (750 mL) water; bring to boil. Cover, reduce heat and simmer for about 15 minutes or until fruit is very tender.
With slotted spoon, transfer fruit to serving bowl. Discard cinnamon, cardamom and lemon and orange strips. Boil liquid for about 6 minutes or until reduced to 1 cup (250 mL); pour over fruit. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
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