Saturday, February 4, 2012

Toasted Almond Pound Cake with Fresh Strawberry puree and coconut cream cheese

This recipe was inspired by one of my favorite desserts when I worked at Garry's Grill-  SOO YUMMY!!!

3/4 cup unsalted butter, softened
1 cup sugar
3 eggs
1 tsp almond extract
1/2 tsp vanilla extract
1 1/2 cups sifted cake flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sliced almonds, toasted and ground
1/4 cup sour cream

1. Heat oven to 350.  Grease bottom of 9x5x3 inch loaf pan with shortening; sprinkle with flour.
2.  In large bowl, beat butter at medium speed 1 inute or until smooth and creamy.  Add 1 cup sugar; beat 5 minutes or until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in almond extract and vanilla.  Scrape down sides of bowl.
3.  In medium bowl, sift together flour, baking soda and salt.  Stir in ground almonds.
4.  Beat sour cream into batter at low speed.  Continuing at low speed, beat flour mixture into batter for 10 seconds.  Finish stirring batter with rubber spatula until completely blended.
5.  Spoon batter into pan.  Level with spatula; tap pan firmly on counter to settle batter.  Bake 45 min or until toothpick inserted in center comes out clean and edges of cake pull away from sides of pan.  Cool on wire rack 10 minutes.  Run knife around edges of pan; invert cake onto wire rack.  Cool completely.

Coconut cream  (this I made up, so I'm not sure of exact amounts)

1 block 1/3 less fat neufchatel cheese.
1/2 container cool whip
1/2 tsp almond extract
1/2 tsp vanilla extract
1/4 cup powdered sugar
1/3 cup coconut

beat together and serve pound cake with a scoop of cream and drizzle with fresh strawberry sauce.

2 cups strawberries
2 Tbs water
3 Tbs sugar
1 tsp lemon juice

blend all of this together


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