Friday, October 7, 2011

Frangipane Ripple Chocolate Pound Cake

Wow, it that a mouthful or what! This easy-to-do bundt cake is another from Flo Braker wonderful collection. I am a frangipane fan so when this came up on the ABC Bakers list I didn't want to miss it. Frangipane is usually made from ground almonds, egg, sugar, and butter. It can be used as a filling for tarts topped with fruit, cake, pies, and assorted pastries. This is however, the first time I paired a frangipane with chocolate. Almonds usually go very well with chocolate so why wouldn't this? Well, it does and very well indeed!

The base of this bundt style cake is a chocolate pound cake. Also one of my favorite types of cake. I particularly enjoy the small crumb and smooth texture of a good pound cake. For this recipe this ingredients are: cake flour (this is the reason for the fine crumb), cocoa powder (keeps the chocolate from going over the top), baking powder, salt, sugar, eggs, vanilla, milk, and butter of course! My favorite pound cake recipe of choice contains cream cheese, this one uses milk. But alas fear not..... this will not disappoint!
As you can see I went with the mini-bundt pans which makes sharing with friends and neighbors easier. Plus who doesn't like a personal sized treat! I found this pound cake with the frangipane ribbon to be very tasty, moist, and not over the top chocolatey and as promised it did improve with age. I do hope you give it a try, you will not be disappointed.

1 comment:

HanaĆ¢ said...

Lovely cakelets, Lynnette (or should I say, bundtlets) :o) Glad you liked it. I'm soooo behind. But I will be baking it this weekend. I still have some almond paste in the freezer from when we made the Neapolitan Bars that you chose (I doubled the almond paste recipe, thinking it would come in handy sometime, and it did).