Butter and flour for loaf
-pans
1 1/2 Sticks softened unsalted
-butter,; at room
-temperature
1 2/3 c Sugar
1/2 c Almond paste
5 Egg yolks
1 ts Vanilla
12 lg Egg whites
Pinch salt
3 c Sifted flour
3 oz Semi-sweet chocolate,;
-melted
Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the
oven to 350 degrees.
With an electric mixer cream the butter with 1/4 cup of the sugar and beat
until it looks light and fluffy. Add the almond paste a bit at a time and
continue to beat until the mixture looks light and fluffy. Add the yolks, 1
at a time, beating well after each addition, then beat in the vanilla.
Beat the egg whites with a pinch of salt until soft peaks form. Add the
remaining sugar, a tablespoonful at a time, until the egg whites are stiff
but not dry. Fold one quarter of the beaten whites into the butter/almond
paste mixture, then fold that lightened mixture back into the remaining egg
whites, sprinkling and adding in flour as you fold. Add melted chocolate,
cutting through the batter with rubber spatula to marble the batter. Pour
the batter into the prepared loaf pans and bake for 1 hour and 15 minutes
or until a cake tester comes out clean when inserted in the middle of the
cake; the cakes should be golden brown and pull away from sides of the pan.
Let them set in the loaf pans for 15 minutes. Run a sharp knife around the
edges and loosen the cakes onto a rack to cool completely.
Yield: 2 pound cakes
IDEAS TO DRESS UP POUND CAKE
1/2 cup almond paste
1/2 teaspoon grated orange zest 1 cup whipped cream or sour cream
Take remaining almond paste from can, stir in the grated orange zest and
some whipped cream or even sour cream to make the mixture looser; fold in
remaining whipped cream and use as a topping with sliced and sugared
strawberries or raspberries.
Yields
1 Servings