The Recipe

Cardamom Pound Cake with Roasted Late-Summer Fruit

COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
Cardamom Pound Cake with Roasted Late-Summer Fruit
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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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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