Chef Franks Almond Pound Cake
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- Опубликовано: 10 мар 2022
- If you like pound cake you need to try this recipe. If you like almonds even better. Enjoy it with a cup of tea or coffee, it does not disappoint.
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makes one loaf
About 1 hour 10 minutes
@
300 F or 148 C for a convection oven
325 F or 162 C for a conventional oven
5 oz/140g Almond paste
1 1/2 cups/ 300 g sugar
4 oz/ 113 g softened unsalted butter
4 eggs
2 tsp/11 g vanilla extract
1/2 cup/120 g sour cream
1 1/2 cups/200 g ap flour
1 tsp/5 g baking powder
1/2 tsp/2.5 g salt
Frank:not a baker
Also Frank:makes divine cake
The yellowy color in the middle was amazing.
We need more cakes. Please bake additional cakes including ; German apple, pineapple upside-down, and red velvet. Cakes = happiness.
I’m with you, apart from red velvet. That’s just red chocolate cake.
Forget pineapple upside down cake, I want Mexican wedding cake.
@@limalicious: I’ll take both, please.
@@limalicious nobody disses on pineapple upside-down cake in this comment thread comment thread.
Nobody.
@Alex Tilton I don't eat cake very often but yeah, I love pineapple upside-down cake.
Frank. You are the best!
Looks like my ideal milk delivery vehicle
I put cocoa powder in mine to make it chocolate almond pound cake, and it was basically like chocolate biscotti in pound cake form.
Also, if you grease your pan with enough butter, it should release pretty easily anyway.
I think the most important thing when it comes to making pound cake is to make sure to cream the butter and sugar longer than you think you need to. You want it to really lighten in color. It should be so pale it almost looks white.
Great idea!
@@EastSider48215 BTW, I used almond extract (I've never really heard of almond paste) and it worked out fine.
I was inspired by Food52's Off-Script with Sohla video. Pound cake is a very riffable recipe; it can be flavored pretty much however you fancy.
@@joshdaniels2363 Yeah I was thinking that, you could just use almond extract instead of paste.
Pound cake: simplest and best cake every time. I like plain and lemon best, but after I make this one, l may be moving almond up in the rankings.
And, wax paper does taste like crayons.
So....what does a crayon taste like?
Sweet, we're like reverses! I've been baking since I was 10, even made my way through high school and college with a little side business doing it, but I'm not the best with cooking. Still enjoy it immensely though, which is why I keep showing up here! That and your wonderful personality and educational skill of course :)
This cake also comes together extremely well in a food processor- start with the sugar and hand-crumble the almond paste- it'll break up nice and smooth in 15-20 seconds. Then add the butter for creaming and continue as normal.
If you're worried about lift from inadequate creaming, use another quarter teaspoon of baking powder.
If you want it in a round, an 8" springform is probably best.
I was super excited when I saw the title because I’m celiac and was hoping it’d be made with almond flour. But I bet your cake smells amazing.
Me too
I'm sure you could use almond flour :) doesn't hurt to experiment!!
Yes
the technique is almost exactly how I make my banana bread, learned from this that my butter/sugar mixture breaks bc I just dumped the egg/banana mixture in and let it go. Next time I'll add the eggs first and add the rest of the wet after! Thanks for another great vid, Chef Frank!
This cake looks amazing! Thank you for the recipe!
More baking please!!! I cannot wait to try this recipe out - it looks amazing!
Do you have a cook book?
Not yet
So good
Quick breads are easy to cook
Looks amazing!!!
It is! Make it you won't regret it.
Yum! I've never made pound cake before but I'm positive I can make this positively this weekend! Thanks chef!
Hope you enjoy
I've never heard of an almond cake. Gonna have to give it a try.
I take it that almond paste is a different thing than marzipan?
Sohla Al-Wahly did a Off Script episode on pound cake about a year ago. One of my big takeaways from that is to stop and scrape of the the sides and paddle regularly throughout the process, to make sure EVERYTHING incorporates evenly. The other big takeaway is that pound cake is delicious and I need to make it more often.
Didn't have any almond paste or baking marzipan (and was too lazy to go to the shop), so i tried ground almonds instead, worked good, really tasty cake.
Sounds great!
Smitten Kitchen has a recipe for a cannoli pound cake that everyone should make. It's SO GOOD.
I am a chef from the Proto school: Get it all over everything.
Is almond paste the same as marzipan?
It is not. marzipan is a confection meant to be eaten alone. Almond paste is an ingredient use in recipes.
Oh, yum! I love pound cake. Your loaf pan looks like two, nested. Is it an Airbake?
It is just a regular loaf pan, nothing special.
Need brand and model of that mixer. Magnificent! 👏🏼👏🏼👏🏼
Looks like a KitchenAid Pro.
It is a Kitchen aid 5 qt
Hi when you make apound cake with almond flour andapowder icing sugar how long do you bake for
Hi can i use baking soda with somesour cream no baking powder thank you
Greasing the pan AND using parchment paper liner. As they say in UK (maybe Yorkshire origin), a "belt and braces man."
Please make boterkoek!
Would it be possible to make this cake with almond butter?
I would not swap almond paste for almond butter in this recipe. Maybe look for an almond butter cake.
I think the word is "lining"
Frank - ask your daughter what smell from the kitchen did she grow up with that she will remember.
I will. Great question.
Any time i use flour it has to be Glutten Free is this OK wit you ??
Sure
Every time I see an oven temp of 325, and I follow that instruction, the center stays molten. 1 1/2 hours is still garbage. Bake at 350, like most baked items.
today is the first time a made a almond cake it burn from the outside itwas undercooked from the inside what am i doing wrong i baked oi 350 degrees farenheit 30 minutes i used sweetner ahalf acup one egg one cup almond flour i mix butter and sugar added vailla added sour cream baking soda it just didnot work please can you tell me what was my mistake
Since you are using Sour Cream, wouldn't half as much baking soda (along with the baking powder) make the cake a bit lighter?
You can also just cream the almond paste and sugar for 5-10 minutes in a stand mixer. Scrape down and turn around every other minute. And then, when your almond paste and sugar are combined, you add the softened butter a bit at a time and then just do as chef Frank says :]
this man loves his wife
More like almond stone cake because it'll make you gain 14 lb from eating too much (1 stone = 14 lb)
Frank pronounces the 'al' in almond. The only thing that made my brain better was thinking of Kristen Wiig's Target cashier character.
My grandma always called them "ahmons" lol. She had the funniest way of saying things.
kays cooking >>>
ratio
But why is it called pound cake?
The old recipes had a pound of each ingredient (butter, eggs, sugar, flour)
Something else also smells like almond, perfect for a culinary accident!
That looks more like bread than it does cake lol :P
How’s that a pound cake if not everything is a pound?
Proportions have changed since the cake was named.
:(
"I'll put the converstions down for C°" continues to not put the conversions in the description :p
I see the conversions in the description - maybe you aren’t scrolling down far enough?
I take it that almond paste is a different thing than marzipan?
Sohla Al-Wahly did a Off Script episode on pound cake about a year ago. One of my big takeaways from that is to stop and scrape of the the sides and paddle regularly throughout the process, to make sure EVERYTHING incorporates evenly. The other big takeaway is that pound cake is delicious and I need to make it more often.
Great Takeaways!