I love almonds. I love pound cake. So, of course I would want to put the two together, right?
I'd been thinking about making pie. You're probably tired of hearing me say that pie is not in my DNA, but it's the truth. My mother never made pie crust, and I really have no idea how it's done. I think there are some things we need to see to understand, and rolling out crust and fitting it into the pan is one of those things, at least to me. Go ahead, think I'm a chicken; I understand. But over the next couple of weeks, I'm going to try to figure it out. Really. I have a pie idea I want to try, and for it I will need a crust. But, that's another week.
Last night's dessert was almond pound cake and strawberry frozen yogurt. The cake is 3/4 gone this morning, before anyone's attacked it for breakfast, so I do believe it was a hit. Try it, if you are an almond lover; it's good even if you're not a huge fan!
ALMOND POUND CAKE
2 sticks (1 cup) butter
1 cup sugar
1-1/2 cups flour
1/2 cup ground almonds
1-1/2 tsp baking powder
1-1/2 tsp almond extract
slivered almonds to top
Bring the butter and eggs to room temperature. Beat the butter for about 30 seconds, then add the sugar 1/4 cup at a time, beating a minute after each addition, until the mixture is light. Add the eggs one at a time, and beat until light. Add the almond extract, then beat in the flour, powder and ground almonds. Beat well. Pour into a loaf pan, top with the slivered almonds, and bake 55 to 65 minutes at 350F (325 for glass pans).
So, this weekend, I'm going to finish the last of my book and then sew, between enjoying the sunshine. What do you all have planned for the holiday weekend?