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.