Fall flavors fill pound cake
By ALISON LADMAN September 24, 2013 4:16PM
This Sept. 8, 2013 photo shows a citrus spice almond butter torte in Concord, N.H. (AP Photo/Matthew Mead)
This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gateau Breton — Brittany cake — it’s like a super-ultra-rich version of pound cake. Quickly mixed together by hand in a single bowl, it makes the most dense, luxurious cake ever.
We’ve taken the same cake and infused it with citrus zests and warm fall spices. Walnuts and hazelnuts work just as well as the almonds, if you prefer.
To make toasted, ground nuts, arrange them in a single layer on a rimmed baking sheet and toast in a 350 oven for 10 minutes. Let them cool completely, then grind them in a food processor until finely ground, but not reduced to a paste. Alternatively, you can purchase ground almonds; simply spread them on a rimmed baking sheet and toast until light golden.