Shoutout to all the almond flavour lovers out there! Sometimes you just want a break from the usual vanilla and chocolate combo. Almond! Yes! The flavour of this moist almond pound cake has a subtle taste which similarly to vanilla, often complements what it’s being paired with. In this case we’re going with dark chocolate chunks!
The moist almond pound cake is an easy way to impress your guests or a great one for a bring and share. The pound cake mold instantly makes your cake look perfectly symmetrical. There are so many ways that you can decorate it. Some roasted crushed almonds on top, a sugar icing with a few fruit pieces if you like.
This almond pound cake marries well with a nice afternoon tea. You could make a tea party out of it! A great time to eat a slice is also with your morning coffee. Since it’s not too sweet and the flavours are quite light it’s very easy to pair.
This recipe makes for 2 moist almond pound cakes, because trust me, it will go fast. It can also keep in the fridge for one week to one week and half. And the key to the moistness is the amount of flour and the baking time! So make sure to always check your loaf while it’s baking.
We often have a tendency of worrying that it’s not cooked enough. However, trust the time and follow the tips below to help you make the perfect almond pound cake.
Quick and easy, it won’t be a burden to make! And will limit the damage in the kitchen! Let’s do this!
Tips & Tricks
Getting a moist almond pound cake can be tricky! Therefore, here’s how to ensure as much as possible that it comes out the way you want it to:
- Do not add more than required amount of flour – too much flour even by a little is what can make it more dry
- Before it reaches it’s cooked point try inserting a knife at around 30 mins to see approximately how cooked it is so far, from there tweak the time a bit, check every 5-10 mins
- Once you insert your knife and it comes out MOSTLY clean (not completely clean) take it out – don’t think twice!
- If you’re planning on keeping it for the week eating a slice a day for example, keep it in an airtight container in the fridge
Moist Almond Pound Cake with Dark Chocolate ChunksCourse: From The Kitchen, Something SweetDifficulty: Easy
2½ cups self-raising flour
1½ teaspoon baking powder
½ teaspoon salt
2½ cups white sugar
1 cup soft butter
1½ teaspoon almond extract
1 cup milk
2 cups dark chocolate cut in chunks
1 cup roasted & sliced almonds
- Preheat oven to 170 degrees celsius and lightly grease loaf pan with vegetable oil or butter
- In a bowl sift flour, baking powder and salt
- In another bowl beat the sugar and butter until you get a light and fluffy texture
- To your sugar and butter, add in the almond extract and eggs and beat until you get a smooth and light texture
- Slowly add some of your flour mixture, then some of the milk beating slowly. Keep alternating the two until you get a smooth mixture
- Lastly add in your chunks of dark chocolate & roasted almond slices and mix so they’re evenly spread in the mixture
- Split the mixture in two so you’ll end up with 2 pound cakes
- Bake in the oven for 45-55 mins, at 45 mins insert a knife and if it comes out mostly clean and just a few pieces of cake come out then it’s ready!
- The heat that the cake has reached will cook a little more anyway once you take it out. You don’t want to over cook it so it loses the moist texture.
- It might be that the bigger chunks fall to the bottom of the cake because it’s heavier but that part is actually the part that our guests loved!
Inspired by Savory Experiments