Baking with buttermilk – Wholewheat almond buttermilk pound cake

Deeba Rajpal
06 May 2014, 03:03 PM IST

It's always good to have a favourite recipe in your binder, one that you can almost bake 'blind'. Here's one that works with infinite combinations; a recipe never short on ideas! The good thing about this particular recipe is that is made of whole grain only. Another plus that it doubles up as a tea time favourite, a snack box filler AND a light, healthy dessert too!

I've made a buttermilk pound cake several times over. Some of my favourites are the Buttermilk Chocolate Pound Cake, Whole Wheat Coffee Dark Chocolate Pound Cake and the Tres Leches Wholewheat Lemon Pound Cake.

 

This one turned out to be a hit too. Light, full of flavour with a silky almond whipped cream topping. The fresh sweet strawberries added the right oomph to it. You could use an seasonal berry if you like, or any seasonal fruit for that matter. Mangoes, litchi, kiwi, oranges, plums ... all fruit pair remarkably well with almond and vanilla!

Recipe: Wholewheat Almond Buttermilk Pound Cake 

Ingredients:

• Wholewheat Almond Buttermilk Pound Cake
• 150g whole wheat flour
• 55g almond meal
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 100g unsalted butter, room temperature
• 200g vanilla sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp vanilla bean powder
• 100ml cultured buttermilk
• Almond Whipped Cream
• 100ml low fat cream, chilled
• 30g icing sugar
• Few drops almond extract
• To finish
• 50-75 fresh strawberries
• Handful fresh mint leaves

Method:

1. Wholewheat Almond Buttermilk Pound Cake
2. Grease and flour the sides of a 8" ring tin, Line the bottom and sides with baking parchment.
3. Preheat the oven to 170C.
4. Sift the wholewheat and almond flour / almond meal with the baking powder, baking soda and salt. Reserve.
5. Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, almond extract and vanilla bean powder.
6. With beater on low add the flour mix and buttermilk alternately in three lots.
7. Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
8. Top with almond whipped cream and fresh strawberries.
9. Almond whipped cream
10. Whip the cream, sugar and almond extract until medium peaks.

Summary: A healthier & delicious version of the pound cake, one that works with infinite combinations; a recipe never short on ideas! The good thing about the Wholewheat Almond Buttermilk Pound Cake is that is made of whole grain only. Another plus that it doubles up as a tea time favourite, a snack box filler AND a light, healthy dessert too! Prep Time: 15 minutes Total Time: 1 hour 15 minutes.

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