I recently served an almond pound cake at Leith Hall teatime, which is very rich and buttery. One of our guests asked for the recipe, so here it is. It is actually very easy to make and is very impressive because it is so rich. I serve it on a footed cake stand.
Sometimes, I serve a bitter sweet chocolate sauce along-side it, just to paint the lily. There are few desserts that aren’t improved by being served with a bitter sweet chocolate sauce.
1 tablespoon coarse salt
4 sticks softened unsalted butter
2 cups sugar
1 teaspoon vanilla extract or vanilla paste
9 large eggs
1 can of Solo almond pastry filling
Beat the butter, sugar and salt together in an electric stand mixer. Beat in the eggs, one at a time, along with the vanilla. Beat in the almond pastry filling. Beat in the flour, a little at a time.
For the sauce:
½ c. bittersweet chocolate
½ cup (1 stick) unsalted butter
Melt all three ingredients together in a Pyrex cup in the microwave oven (30 seconds at a time, repeated) mix well with a spoon. Serve with a small ladle.