White Chocolate Almond Pound Cake
With all the buttery denseness of a pound cake, this one has the added glamour of white chocolate.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 239 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 27 g |
| fibre | 1 g |
| chol | 48 mg |
| sodium | 140 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 9% |
| folate | 9% |
Suggested Recipes
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1 cup (250 mL) butter, softened
1-1/2 cups (375 mL) granulated sugar
3 eggs
1/2 tsp (2 mL) almond extract
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
1/2 cup (125 mL) slivered almonds
1/2 cup (125 mL) white chocolate chips
Topping:
1/3 cup (75 mL) white chocolate chips, melted
1/4 cup (50 mL) slivered almonds, toasted
Preparation:
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.
Source
© CanadianLiving.com
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