Almond Cranberry Pound Cake

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Almond Cranberry Pound Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
235
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
1 slice contains
(Percentage of daily recommendation)
Calories235 kcal(11 %)
Protein5.3 g(5 %)
Fat12.4 g(11 %)
Carbohydrates25 g(17 %)

Ingredients

for
18
For the choux dough
125 milliliters
30 grams
70 grams
25 grams
3
1 generous pinch
For the batter
125 grams
150 grams
1 packet
3 drops
3
200 grams
1 packet
100 grams
ground almonds
For the filling
100 grams
4 tablespoons
1 jar
Lingonberries (175 grams)
Powdered sugar (for dusting)

Preparation steps

1.

For the filling, soak the raisins in rum. Drain the lingonberries in a colander.

2.

For the choux, bring the water and margarine to a boil in a saucepan. Stir together the flour and cornstarch, add to the saucepan and stir vigorously until the mixture forms a ball. Transfer the dough to a bowl and stir the eggs in one at a time, incorporating well after each addition. Mix in the baking powder.

3.

For the batter, beat the margarine until creamy. Gradually add sugar, vanilla, almond extract and egg. Stir together the flour and baking powder and sift over the batter. Add the almonds and stir until just combined. Add the choux dough and stir until smooth. Fold in the rum raisins and cranberries. Pour the mixture into a greased bundt cake pan. Bake in an oven preheated to 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F) for 50-55 minutes.

4.

Let the cake rest in the pan for 10 minutes in the cake pan. Then unmold on a wire rack and let to cool. Dust with powdered sugar before serving.