Frangipane-Ripple Chocolate Pound Cake

Frangipane-Ripple Chocolate Pound Cake
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  • 4 Tbs. unsalted butter, softened at room temperature
  • 1/3 cup sliced blanched almonds
  • 1-¼ cups (2-½ sticks) unsalted butter, softened at room-temperature; more for the-pan
  • ½ cup almond paste
  • 2-1/3 cups cake flour; more for the-pan
  • ¼ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • + 7 more ingredients
    • 1 cup whole milk
    • ¼ tsp. table salt
    • 2 tsp. baking powder
    • 1 large egg
    • 3 large eggs
    • 2 cups granulated sugar
    • ¾ cup unsweetened Dutch-processed cocoa

In a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter; process until smoothly blended. Cover and refrigerate. Remove the frangipane from the refrigerator and make sure all other ingredients are at room temperature. Position a ra...

View full recipe at Fine Cooking


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