|Happy to see some sort of frangipane ripple! :o)|
This pound cake was a snap to make. I made half a recipe and used a smaller Bundt pan which I purchased for this purpose. One advantage of being late is seeing everyone else's ABC entry. Some had complained about the frangipane disappearing into the cake after baking. To avoid that problem, I decided to keep my frangipane on the "thick" side and so I cut the butter amount in half which kept it from being runny and thin. I didn't even need to refrigerate it (because it was thick already) but for good measure, I did anyway. When the batter was ready, I scooped the frangipane into a ziplock bag and piped it in between the layers of batter.
|It took 53 minutes to bake.|
|You can see some of the frangipane peeking through!|
- Hubby hasn't had a chance to try this cake yet, but I did (it was hard to wait until the next day to see if the frangipane rippled or not, ha ha). I'm pleased that it did (to a certain degree), but I definitely got 2 visible layers of frangipane.
- The cake is very moist and chocolatey. The frangipane added a very pleasant (but subtle) almond flavor. I ate it plain but wouldn't mind a chocolate glaze for a little bit more chocolatey goodness (hubby would probably disagree with that as he's not a huge chocolate fan). What I enjoyed most about this cake had a light/soft crumb and wasn't super dense like a typical pound cake is.
- Modifications (very few this time): cut the butter amount for the frangipan in half, and added a dash of salt to the frangipane. To the cake batter I added 1 tsp of Medaglia d'Oro espresso powder (remember, I made half the recipe, so for the whole recipe you'd need 2 tsp of espresso powder).
- Thanks for a great recipe selection, Lola.
- Don't forget to check out this month's ABC blog roll.