Almond Pound Cake Topped with Strawberries in Lemon Syrup

December 01, 2014

For the Cake:
¾ cup whole almonds (about ¼ pound), toasted, and then cooled (to toast, place on baking sheet in oven at 350 F for about 10 minutes, flipping once at 5 minutes to toast evenly)
1¼ cups all-purpose flour
1 teaspoon baking powder
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½ teaspoon salt
4 large eggs, room temperature (if you need to warm quickly, place eggs in a bowl of warm water to help speed it up)
1¼ cups superfine granulated sugar (castor sugar - if you don't have it, just use regular granulated - doesn't change texture significantly)
¾ cup (1½ sticks) unsalted butter, melted and cooled
? cup milk
¼ teaspoon almond extract
½ cup sliced almonds (2 ounces)
For the Strawberries in Lemon Syrup (and Cream):
2 cups water
1? cups granulated sugar
6 tablespoons fresh lemon juice
2 pounds strawberries, tops trimmed and quartered lengthwise
1 teaspoon vanilla extract
1½ cups chilled heavy cream

Preheat oven to 350 F. Line an 8x8 (or 9x9) baking pan with aluminum foil (or you may butter and flour it). In processor, add half of cooled, toasted whole almonds and grind until fine crumbs (still a...
See the full directions on my site

Nutritions

Calories
521

Sodium
149mg
6% DV

Fat
37g
58% DV

Protein
4g
9% DV

Carbs
42g
14% DV

Fiber
2g
11% DV

Snack Baked