Pound Cake with Almond Cream Recipe:
A perfectly baked classic pound cake topped up with a quick almond cream, perfect tea accompaniment.
A good pound recipe is a must have in anyone’s kitchen closet. It is simple a stepping stone to the world of great dessert inspirations, there is so much one can create with a good pound cake recipe. It’s perhaps the base of cake making and yet I would say perfecting it may take quite a few practices before one starts getting a well risen, soft, airy pound cake that takes just the right height for layering. It’s not complicated but the trick is in the process, patience and temperature at which we use the ingredients. Having learned my tricks after a few trials and errors and then following some great tips by famous chefs I give present to you my recipe for the classic pound cake. I’ve kept the topping very minimal, just some almonds and cream, both paired pretty great on the top of the cake along with the evening tea.
Ingredients (Makes a 9” cake):
- 2 cups self rising flour
- 2 tsp baking pwd
- 1 & ¼ cup Castor sugar
- ½ cup softened butter
- 4 large eggs
- ½ tsp salt
- ½ cup butter milk
- 2-3 drops of Vanila extract
- A few drops of Amaretto flavour, optional
For the Almond cream:
- ¼ cup almonds
- ¼ cup heavy cream
- 1 tbsp icing sugar
- Before starting make sure that all the ingredients to be used are at room temperature, essentially the flour, sugar, eggs and butter.
- Preheat the oven to 160OC. Line the base of the baking tin with baking paper, brush butter along the sides and the base. Dust with some loose flour and keep aside.
- Whisk the flour with salt and baking pwd and keep aside
- In a mixing bowl or the jar of your electric blender add the butter and beat it with an electric beater until absolutely light and soft. Then add the castor sugar a little at a time and keep whisking until they completely blend and turn creamy soft.
- Then crack the eggs one by one and keep beating in between and go on until the mixture is absolutely light and soft. Stir in the vanilla and amaretto flavours.
- Now add a little flour and a little butter milk into the mixture and just fold with a spatula, go on adding the flour and butter milk in three four batches and fold only until everything just combines.
- Pour it into the prepared tin, make some space in the centre using a spatula to allow the air bubbles to release while baking, this will ensure that you don’t get any cracks on the cake.
- Bake for 1 hr or another 10-15 minutes until the tester comes out clean through the centre. Allow it to cool on a wired rack.
- To make the almond cream, blend the almonds, saving 5-6 almonds, with a little milk into a thick paste, mix this into the cream and icing sugar. Chop the remaining almonds, spread the almond cream on the top of the cooled cake, scatter the chopped almonds on the top and serve.
Dos and Don’ts:
- The butter milk can be replaced with plain milk at room temperature.
- It is absolutely important to use all the ingredients at room temperature for a good cake.