The addition of almonds to this pound cake makes for a pleasingly nutty taste and texture. When you’re not trying to play a joke on your family, serve slices untoasted with a thin layer of jam.
|1 1/2 cups flour||3 eggs, at room temperature|
|1/2 teaspoon baking powder||1 teaspoon almond extract|
|1/4 teaspoon salt||1/2 cup milk|
|2 sticks unsalted butter||Plain yogurt|
|1 1/2 cups sugar||Canned apricot halves, in syrup|
|1/2 cup almonds|
Preheat oven to 350 degrees F and line the bottom of a loaf pan with parchment paper. Grease the sides of the pan with butter. In a medium bowl, sift together the flour, baking powder and salt.
Beat the butter and 1 cup of the sugar at medium speed until light and fluffy. In the bowl of a food processor, combine the remaining ½ cup sugar and the almonds, and pulse until finely ground.
Add the eggs to the butter mixture one at a time, beating after each addition. Mix in the ground almonds.
In a separate bowl, combine the milk and almond extract. Add the milk mixture and the flour mixture to the butter mixture in 3 alternating additions, starting and ending with the flour mixture. Mix until the flour is just incorporated. Pour batter into prepared loaf pan and bake for 60-75 minutes, or until the top is golden brown and a skewer inserted into the middle of the cake comes out mostly clean. Let cool completely in the pan on a wire rack.
Slice the almond cake into 1/2-thick slices and toast until lightly browned. Top with a pat of butter. On a plate, spoon 2 tablespoons plain yogurt into an irregular circle shape. Set an apricot half slightly off center in the yogurt.
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