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almond elderflower pound cake

a recipe by
Jason Koch
Westland, MI

Almonds and elderflowers pair beautifully and add a note of complexity to this simple, delicious pound cake. It's the perfect cake to pull out of your hat if you need something to bring to a friend's house or to send a gift or to toast for breakfast. From: Cooking with Flowers

serves 9"x5"x3", 12 servings
method Bake

Ingredients For almond elderflower pound cake

  • 7 oz
    almond paste
  • 1 c
  • 2 c
    all purpose flour, divided
  • 1 c
    unsalted butter, cubed, room temperature
  • 2 Tbsp
    elderflower simple syrup
  • 4
  • 1 tsp
    baking powder
  • 1/2 c

How To Make almond elderflower pound cake

  • 1
    Preheat oven to 325*. Butter a 9x5x3-inch loaf pan and sift a little bit of flour on the bottom and sides.
  • 2
    Put almond paste in the bowl of a food processor. Add sugar and 1/2 cup of the flour and pulse until the mixture resembles coarse sand. Add butter and elderflower syrup and pulse until the mixture resembles marbles or peas. Add eggs one at a time, processing after each addition.
  • 3
    Combining the remaining 1.5 cups flour with baking powder in a bowl. Gradually mix in half the flour mixture, then the milk, and then the remainder of the flour mixture.
  • 4
    Pour batter into the prepared loaf pan and bake for about 1 hour. The house will smell like sweet almonds, and when it's done, a tester inserted into the cake will come out clean.
  • 5
    Cool cake on a wire rack for about 10 minutes in the pan; then turn it out onto the rack to cool completely.
  • 6
    If you wish to save this cake, it stores for up to 1 week in an airtight container in the fridge. If wrapped in plastic wrap and then in foil, it can be frozen for 1 month.

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