With all the buttery denseness of a pound cake, this one has the added glamour of white chocolate.
- Portion size 24 servings
- Credits : © CanadianLiving.com
In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in almond extract. In separate bowl, whisk together flour, ground almonds, baking powder and salt; add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in slivered almonds and chocolate chips. Scrape into prepared pan.
Bake in centre of 325°F (160°C) oven until golden and cake tester inserted in centre comes out clean, about 1-1/2 hours. Let cake cool in pan on rack; turn out onto plate and let cool.
Topping: Drizzle white chocolate down centre of loaf; sprinkle with almonds. (Make-ahead: Wrap in plastic wrap and store for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into 12 slices; cut each in half.
Nutritional facts <b>Per serving:</b> about
- Sodium 140 mg
- Protein 4 g
- Calories 239.0
- Total fat 13 g
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 27 g
- Iron 6.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 9.0