Almond Pound Cake with Lavender-Blueberry Syrup

Almond Pound Cake with Lavender-Blueberry Syrup

Almond Pound Cake with Lavender-Blueberry Syrup

As featured in TASTE Magazine, Summer 2012.

Number of Servings:
8

INGREDIENTS

1
cup (250 ml)
unsalted butter, at room temperature (Almond Pound Cake)
1
cup (250 ml)
all-purpose flour (Almond Pound Cake)
1
cup (250 ml)
yellow cornmeal (Almond Pound Cake)
1
tsp (10 ml)
baking powder (Almond Pound Cake)
1 1/2
cup (380 ml)
granulated sugar, divided (Almond Pound Cake)
1/4
tsp (0 ml)
salt (Almond Pound Cake)
5
large eggs, lightly beaten (Almond Pound Cake)
1/2
tsp (0 ml)
almond extract (Almond Pound Cake)
3
tbsp (50 ml)
sliced almonds (Almond Pound Cake)
1
lightly sweetened whipped cream, for garnish (Almond Pound Cake)
3/4
cup (190 ml)
water (Lavender-Blueberry Syrup)
1/2
cup (130 ml)
granulated sugar (Lavender-Blueberry Syrup)
4
tsp (20 ml)
dried edible lavender flowers (Lavender-Blueberry Syrup)
1/4
vanilla bean, cut in half (Lavender-Blueberry Syrup)
2
tsp (10 ml)
lemon juice (Lavender-Blueberry Syrup)
2
cup (500 ml)
fresh blueberries (Lavender-Blueberry Syrup)

DIRECTIONS

  1. ALMOND POUND CAKE: Preheat oven to 325 F (170 C). Butter and flour a 9 x 5-in (2 L) loaf pan. In bowl of electric mixer fitted with paddle attachment, cream butter until fluffy and pale. Meanwhile, in a medium bowl, whisk together flour, cornmeal and baking powder. Gradually beat 1⅓ cups (325 ml) sugar into butter until well blended. Whisk together salt, eggs and almond extract. With mixer on medium, slowly drizzle egg mixture into butter mixture. Add flour mixture in three additions, beating just enough to blend. Pour batter into pan and sprinkle top with almonds and remaining 2 tbsp (30 ml) sugar. Bake for 1 hour or until a wooden skewer inserted in centre comes out clean. If almonds colour too quickly, loosely cover with a piece of aluminum foil. Cool cake in pan on a wire rack for 20 minutes. Remove from pan and cool completely on wire rack.
  2. ALMOND POUND CAKE: Cake can be made ahead then wrapped in plastic wrap and stored in the refrigerator for up to 4 days. Allow cake to come to room temperature before serving. When ready to serve, cut cake into slices and divide among serving plates. Garnish with whipped cream and a spoonful of blueberries in lavender syrup.
  3. LAVENDER-BLUEBERRY SYRUP: In a medium saucepan, stir together water and sugar over high heat. Bring to a boil and remove from heat. Stir in lavender and vanilla bean and allow to steep for 30 minutes. Strain syrup through a fine-mesh sieve, discarding lavender and vanilla bean. Stir in lemon juice and blueberries. Lavender syrup, without the blueberries, can be made up to 2 days ahead and refrigerated in an airtight container. Stir in berries and allow to come to room temperature before serving.

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