ROASTED ALMOND POUND CAKE
THIS MAKES A LARGE 10 INCH BY 4 BY 4 INCH LOAF. YOU CAN USE 2 OR 3 SMALLER LOAF PANS INSTEAD IF YOU WANT TO MAKE THEM TO GIVE AS GIFTS. THIS CAKE HAS A DEEP ROASTED ALMOND FLAVOUR AND AN ALMOST MARZIPAN LIKE RICHNESS. ITS LIGHTER THAN A TRADITIONAL POUND CAKE BECAUSE IT USES LESS BUTTER AND EGGS.
INGREDIENTS
- 6 EGGS AT ROOM TEMPERATURE
- 400 GRAMS BUTTER SOFTENED
- 450 GRAMS CASTOR OR GRANULATED SUGAR
- 400 GRAMS MAIDA OR ALL PURPOSE FLOUR, SIFTED
- 100 GRAMS ROASTED AND FINELY GROUND ALMONDS WITH SKIN
- 1.5 CUPS UNROASTED FINELY SLIVERED OR SLICED ALMONDS WITH SKIN
- 1.5 TEAPSOONS VANILLA EXTRACT
- 1/2 TEASPOOON ALMOND EXTRACT (OPTIONAL)
- 2 TABLESPOONS WHOLE MILK
- 1/2 TEASPOON BAKING POWDER

ROASTED ALMOND LOAF CAKE
METHOD
- PREHEAT OVEN TO 350 f. PREPARE LOWER RUNG OF OVEN. GREASE A 10 INCH LOAF PAN.
- WHISK THE BUTTER AND SUGAR TOGETHER IN A STAND MIXER OR USING A HAND WHISK UNTIL FLUFFY. ADD EXTRACTS AND WHISK AGAIN. USE A SPATULA AND SCRAPE THE SIDES AND BOTTOM TO ENSURE UNIFORMITY.
- ADD EGGS ONE AT A TIME AND BEAT UNTIL WELL INCORPORATED ON MEDIUM SPEED
- ADD MILK AND CONTINUING WHISKING
- ADD ALMOND FLOUR AND WHISK AGAIN.
- ADD BAKING POWDER AND ONE CUP FLOUR AT A TIME. BEAT ON A LOWER SPEED.
- ADD HALF THE SLICED ALMONDS AND BEAT UNTIL UNIFORMLY INCORPORATED. DO NOT OVERBEAT THIS BATTER.
- PUT THE BATTER IN THE LOAF PAN. DO NOT OVER FILL LEAVE ATLEAST 3/4 INCH SPACE FOR THE CAKE TO RISE. TAP THE CAKE PAN TO REMOVE AI BUBBLES. SPRINKLE REMAINING ALMONDS OVER THE TOP AND PAT DOWN WITH A SPATULA.
- COVER WITH FOIL AND BAKE 35 MINUTES.
- REMOVE FOIL AND MOVE CAKE TO MIDDLE RUNG AND BAKE UNTIL GOLDEN AND CRACKED ON TOP AND A CAKE TESTER INSERTED IN THE CENTRE COMES OUT CLEAN.
- KEEP REFRIGERATED IN A HUMID CLIMATE. SERVE AND ROOM TEMPERATURE.