I know it looks more like a loaf of biscotti, but blame it on the size of my loaf pan. I think it’s meant for those breads that rise, with the aid of yeast and gluten and all that…size, though, doesn’t matter if it’s utterly delicious. In fact, I came to terms with the size, specifically width, of the slice today and found that if it’s cut thickly, it’s really just the right size.
This pound cake isn’t too sweet and it’s nicely rounded off by a hint of vanilla at the end. Plus, I’d say that if you doubled the recipe you could even have a decent white cake (baked in a round pan) for a birthday party, complete with candles, as suggested in the header of the original recipe.
And because no matter how thoroughly I try to mix the vanilla in, every time I’ve made this cake it ends up with an interior that looks vaguely marbled, with the slightly darker shade being where the vanilla was most absorbed. I’ve also found that the colour of the batter also depends on the egg yolks’ colour and subsequently the resulting cake. Standard yellow yolks make a slightly paler cake, while richer shades of yellow or orange creates a more golden-coloured cake.
Also, have you tried toasting pound cake? If you can have dairy, this pound cake is excellent toasted and smothered with salted butter, complimenting the sweet. Or spread some jam on it, or whatever you feel like topping it with.
One year ago:Apple Pear Flan (SCD & GFCF)
Everyday Grain-Free Gourmet by Jenny Lass and Jodi Bager
Makes 1 loaf cake
2 cups finely ground almond flour
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs, or 3 to 4 medium eggs
1/4 cup honey
1 tbsp. vanilla extract
Preheat oven to 300ºF. Line a 9″ by 5″ loaf pan with parchment paper (my pan size is 6″ by 10″, which is why my cake turned out a little…flattish).
Mix the almond flour, baking soda, and salt in a bowl. Crack in the eggs and add the honey and vanilla extract, mixing until completely blended and smooth. At this point, the original recipe says to pour the batter into the prepared pan – for me, this was more of a dough than batter, so I used a spatula to plop it in and spread it evenly.
Bake for about 40 minutes or until a toothpick or cake tester inserted in the centre comes out clean. Let cool before slicing and serving. Wrap any leftover cake with plastic wrap or store in an airtight container. Enjoy!