Cardamom Pound Cake With Roasted Late-summer Fruit

Name: Cardamom Pound Cake With Roasted Late-summer Fruit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters almond flour; 0 teaspoons baking soda; 355 milliliters blackberries (from 1 pint); 1 teaspoons coarse salt; 237 milliliters red currants on the vine; 6 larges eggs, room temperature; 473 milliliters all-purpose flour, plus more for pans; 2 Tbsps Grand Marnier; 710 milliliters granulated sugar; 1 teaspoons ground cardamom; 3 peaches, pitted and cut into 1-inch wedges; 237 milliliters plain yogurt, preferably Greek; 3 plums, pitted and quartered; 177 milliliters semolina flour; 1 Tbsp sanding sugar; 16 Tbsps sticks unsalted butter, room temperature, plus more for pans; 2 vanilla beans, halved lengthwise, seeds scraped and reserved; 1 Tbsp pure vanilla extract

Cardamom Pound Cake With Roasted Late-summer Fruit is a vegetarian dessert. This recipe serves 8. One portion of this dish contains about 15g of protein, 33g of fat, and a total of 908 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have flour, plums, grand marnier, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

177milliliters

almond flour 0teaspoons

baking soda 355milliliters

blackberries (from 1 pint)1teaspoons

coarse salt 237milliliters

red currants on the vine 6larges

eggs, room temperature 473milliliters

all-purpose flour, plus more for pans 2Tbsps

Grand Marnier 710milliliters

granulated sugar 1teaspoons

ground cardamom 3

peaches, pitted and cut into 1-inch wedges 237milliliters

plain yogurt, preferably Greek 3

plums, pitted and quartered 177milliliters

semolina flour 1Tbsp

sanding sugar 16Tbsps

sticks unsalted butter, room temperature, plus more for pans 2

vanilla beans, halved lengthwise, seeds scraped and reserved 1Tbsp

pure vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.