Toast slices first in a sandwich press before piling on the toppings, or serve fresh slices of cake for afternoon tea with cups of freshly brewed earl grey tea.
Pound cake was named based on the way it was traditionally made using a very easy formula of equal parts butter, sugar, eggs and flour – typically a pound of each, in the old language. We’ve given ours a modern twist with the inclusion of almond meal and a sweet strawberry jam.
Almond pound cake
Almond and strawberry pound cake
1.Preheat oven to 170°C/340°F. Grease a 12.5cm x 23cm (5in x 9¼in), 1.5 litre (6-cup) loaf pan; line base and sides with two layers of baking paper, extending the paper 5cm (2in) over sides.
2.Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well between each addition. Gently fold in the sifted flour, cream of tartar, almond meal and the milk. Spoon cake mixture into loaf pan, level the surface.
3.Bake cake for 50 minutes or until a skewer inserted in the centre comes out clean. Leave cake in pan for 5 minutes, before turning, top-side up, onto a wire rack to cool.
4.Meanwhile, make strawberry jam.
5.Serve pound cake sliced, topped with crème fraîche and strawberry jam.
6.Place 400g (12½oz) of the strawberries in a small saucepan with sugar and juice. Bring to the boil. Reduce heat to medium; simmer for 15 minutes or until strawberries are very soft and the syrup has thickened slightly. Stir in remaining strawberries.
For a decadent brunch, toast slices first in a sandwich press before piling on the toppings, or serve fresh slices of cake for afternoon tea with cups of freshly brewed earl grey tea