The Recipe
Cardamom Pound Cake with Roasted Late-Summer Fruit
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Not your everyday pound cake, this one includes semolina and almond flour for texture and cardamom for fragrance and spice.
INGREDIENTS
- 2 cups all-purpose flour, plus more for pans
- 3/4 cup almond flour
- 3/4 cup semolina flour
- 1 1/4 teaspoons coarse salt
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon baking soda
- 2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup plain yogurt, preferably Greek
- 1 tablespoon sanding sugar
- 3 tablespoons granulated sugar
- 2 vanilla beans, halved lengthwise, seeds scraped and reserved
- 3 peaches, pitted and cut into 1-inch wedges
- 3 plums, pitted and quartered
- 2 tablespoons Grand Marnier
- 1 1/2 cups blackberries (from 1 pint)
- 1 cup red currants on the vine
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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