Almond Pound Cake Good Recipes

Wednesday, April 3, 2019

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Almond Pound Cake

"Elegant dessert for a Christmas buffet. Not your normal pound cake!"

Ingredients :

1 cup butter, softened
2 cups white sugar
6 eggs, room temperature
1 three/4 cups all-cause flour
half teaspoon salt
2 teaspoons almond extract
8 oz almond paste
1 cup confectioners' sugar
four tablespoons milk
1/2 cup blanched almonds
4 drops crimson meals coloring
four drops inexperienced food coloring

Instructions :

Prep : 1H	Cook : 12M	Ready in : 2H

Preheat oven to 325 degrees F (165 tiers C). Grease and flour a ten inch Bundt pan.
In a large bowl, cream butter and sugar collectively till well blended with an electric powered mixer. Add eggs, separately, and beat till combination is mild and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into organized pan.
Bake for 60 mins, or until a toothpick when inserted in the middle of the cake comes out easy. Cool in pan for 10 mins. Remove from pan, and switch to a wire rack to preserve cooling.
Break off tablespoon-sized pieces of the almond paste, and form into holly leaves. Using the end of a knife, rating the formed holly leaf to resemble veins within the leaves. Mix inexperienced food coloring with a small quantity of water and brush the holly leaves, repeating till preferred color is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in numerous drops of pink meals coloring. When colour of almond paste is a brilliant purple, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.
In a small bowl, integrate 1 cup confectioners' sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.

Notes :

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