Almond Pound Cake

Name: Almond Pound Cake
Total time: 75 min
Yield: 10 servings
Cuisine: Desserts
Ingredients: 2/3 cup butter (softened); 3 1/2 oz almond paste; 1 1/4 cups granulated sugar; 4 large eggs; 2 1/4 cups all-purpose flour; 5 Tbsp cornstarch; 1 tsp baking powder; 1/2 cup milk

A dense, moist pound cake rich with almond paste and a delicate almond aroma.

75 minutes

Serves 10

Dessert

Contains common allergens

Egg Dairy Tree nut Wheat

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Instructions

5 steps

1
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2
In a large bowl, cream the softened butter and almond paste together with a mixer until light and fluffy. Gradually beat in the sugar, then add the eggs one at a time, beating well after each addition.
3
In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add the dry ingredients to the batter alternately with the milk, beginning and ending with the flour mixture, mixing just until smooth.
4
Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. (To make a bundt cake, double the recipe and bake about 75 minutes.)
5
Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve dusted with powdered sugar or drizzled with orange or chocolate glaze.

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