White Chocolate Almond Pound Cake

This is a delicious almond cake with a hint of white chocolate that’s great for gift-giving as it stays moist for days and releases easily from every pan I’ve ever baked it in, including those disposable foil pans.

It’s very easy to make and though the crumb looks very dense, it’s actually quite tender as some of the flour is replaced with ground almonds. The recipe also calls for slivered almonds and almond extract, an ingredient I’m often wary of using, but not enough is used in this recipe to give that artificial flavour.

The internet recipe doesn’t mention pan size……the magazine says to use a 9 x 5” loaf pan (greased & floured) but I find that there’s too much batter for that size and use 2 “ 8 ½â€ x 4 ½â€ pans instead (3/4 full; 60-70 minutes baking time). It can also be baked successfully in a bundt pan.