Name: Almond & strawberry pound cake
Cook time: 75 min
Total time: 75 min
Yield: 12
Ingredients: Almond pound cake; 200 grams (6½oz) unsalted butter, softened; 1 cup (220g) caster (superfine) sugar; 3 eggs; 1½ cups (200g) gluten-free self-raising flour; 1 teaspoon cream of tartar; 1 cup (120g) almond meal; ¼ cup (60ml) milk; 200 grams (6½oz) crème fraîche; Strawberry jam; 500 grams (1lb) strawberries, hulled; 1 cup (220g) caster (superfine) sugar; ¼ cup (60ml) lemon juice

Toast slices first in a sandwich press before piling on the toppings, or serve fresh slices of cake for afternoon tea with cups of freshly brewed earl grey tea.

Pound cake was named based on the way it was traditionally made using a very easy formula of equal parts butter, sugar, eggs and flour – typically a pound of each, in the old language. We’ve given ours a modern twist with the inclusion of almond meal and a sweet strawberry jam.

Ingredients

Almond pound cake

200 grams (6½oz) unsalted butter, softened

1 cup (220g) caster (superfine) sugar

3 eggs

1½ cups (200g) gluten-free self-raising flour

1 teaspoon cream of tartar

1 cup (120g) almond meal

¼ cup (60ml) milk

200 grams (6½oz) crème fraîche

Strawberry jam

500 grams (1lb) strawberries, hulled

1 cup (220g) caster (superfine) sugar

¼ cup (60ml) lemon juice

Method

Almond and strawberry pound cake

1.Preheat oven to 170°C/340°F. Grease a 12.5cm x 23cm (5in x 9¼in), 1.5 litre (6-cup) loaf pan; line base and sides with two layers of baking paper, extending the paper 5cm (2in) over sides.

2.Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well between each addition. Gently fold in the sifted flour, cream of tartar, almond meal and the milk. Spoon cake mixture into loaf pan, level the surface.

3.Bake cake for 50 minutes or until a skewer inserted in the centre comes out clean. Leave cake in pan for 5 minutes, before turning, top-side up, onto a wire rack to cool.

4.Meanwhile, make strawberry jam.

5.Serve pound cake sliced, topped with crème fraîche and strawberry jam.

Strawberry jam

6.Place 400g (12½oz) of the strawberries in a small saucepan with sugar and juice. Bring to the boil. Reduce heat to medium; simmer for 15 minutes or until strawberries are very soft and the syrup has thickened slightly. Stir in remaining strawberries.

For a decadent brunch, toast slices first in a sandwich press before piling on the toppings, or serve fresh slices of cake for afternoon tea with cups of freshly brewed earl grey tea
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Almond and strawberry pound cake

Strawberry jam

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