Almond Pound Cake with Summer Fruit
This cake, adapted from Melissa Clark, is an innovative technique and a perfect showcase for a bounty of summer fruit.
Ingredients
8 oz butter, melted and cooled to room temperature
5 eggs
1 3/4 cup sugar
1 1/3 cup almond flour
1 1/4 cup Granor pastry flour
1/2 tsp salt
2 cups summer fruit, berries of any sort, apricots, peaches etc
Method
- Heat oven to 350F
- In a stand mixer or with an electric mixer, whisk the eggs and 1 cup sugar until pale and fluffy (3 minutes)
- Sift together the almond flour and wheat flour
- Fold 1/3 of flour mixture into the egg mixture until well combined
- Add the rest of the flour in two batches
- Fold in butter to finish the batter
- Pour into a greased loaf pan and bake until an inserted knife comes out clean (about 45 minutes)
- Let cool on a rack before inverting
- To serve, slice into thick pieces and top with the summer fruit and whipped cream
