White chocolate-almond poundcake

By MarieGlobetrotter
January 30, 2017
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White chocolate-almond poundcake

Serves: 8

  • 75g White chocolate
  • 180g Butter
  • 100g Sugar
  • 3 Eggs, medium
  • 200g Flour
  • 95g Almond flour
  • 2 teaspoons Baking powder
  • 16 tablespoons Almond milk
  • 1 teaspoon Almond extract
  1. Preheat oven to 350F. Prepare all the ingredients. Butter and flour a cake dish Coarsely chop the white chocolate
  2. In a food processor, beath together butter, sugar and almond extract until foamy, about 5 minutes. Add the 3 eggs one at a time
  3. In a separate bowl, combine flour, almond flour, baking powder and white chocolate with a wooden spoon.
  4. Stir in half the flour mixture into the butter mixture. Add 8 tbsp almond milk, stirring constantly. Add the rest of the flour and the remaining 8 tbsp almond milk
  5. Pour the dought into the cake dish. Bake for 55-60 minutes, until a knife comes out clean. Let cool or serve warm.

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