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home : lifestyle : food   May 29, 2016

10/2/2013 1:40:00 PM
French pound cake is packed with flavors of fall


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The Associated Press




This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gateau Breton — Brittany cake — it’s like a super-ultra-rich version of pound cake. Quickly mixed together by hand in a single bowl, it makes the most dense, luxurious cake ever.
We’ve taken the same cake and infused it with citrus zests and warm fall spices.

CITRUS-SPICE ALMOND BUTTER TORTE
Servings: 12
1¼ cups granulated sugar
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground dry ginger
¼ teaspoon kosher salt
6 egg yolks
1 teaspoon vanilla extract
Zest of ½ orange
Zest of ½ lemon
1 cup (2 sticks) unsalted butter, melted
½ cup toasted and finely ground almonds
2 cups all-purpose flour (sifted, then measured)
2 tablespoons turbinado or raw sugar
Whole almonds, to garnish
Heat the oven to 325 degrees. Coat a 9-inch cake pan with baking spray, then line the bottom with a circle of baking parchment.
In a medium bowl, whisk together the sugar, cinnamon, cloves, allspice, ginger and salt. Add the egg yolks, vanilla and both zests. Whisk until smooth, pale and slightly thickened. Gently whisk in the melted butter, then stir in the ground almonds. Gently fold in the flour, just until combined.
Spoon the mixture into the prepared pan and smooth the top. Sprinkle the raw sugar over the top, then decorate with whole almonds. Bake 50-60 minutes, or until a toothpick inserted at the center comes out clean. Let cool for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.












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