Nut Pound Cake
A pound cake with a mixed nut blend and a base of caramelized nuts.
Ingredients
cake flour
100g
baking powder
1 tsp
caster sugar
40g
water
3 tbsp
mixed nuts (walnuts, pine nuts, pumpkin seeds, almonds, dried plums, etc.)
150g
butter (softened at room temperature; grease the inside of the pan with a layer)
as needed
Instructions
1
Pre-preparation
Combine ingredient A (flour, baking powder) and sift through a sieve. Grease the inside of the pan with a layer of butter (not included in the ingredient amounts), then line with baking paper. Preheat the oven to 180°C before baking. Divide ingredient C (nuts) into two halves and grind one half.
2
Make the caramel nut base
Place ingredient B (caster sugar, water) into a saucepan and turn on the heat. When small bubbles appear, add the unground half of ingredient C along with 10 g of butter. Once it turns slightly caramel-colored, pour into the bottom of the pan and press firmly.
3
Make the batter
Refer to steps 1–4 of the fruit butter cake on P47, substituting ingredients to make the batter.
4
Mixing and pouring into the pan
Add the ground ingredient C to step 2, mix until evenly combined, then pour into the pan prepared in step 1 and level the surface of the batter.
5
Baking
Place on a work surface covered with a damp cloth and gently tap 2–3 times to release air bubbles from the batter. Bake in the oven preheated to 180°C for 45–55 minutes. Once baked, remove from the pan and cool upside down.
