Want a slice of chocolate chip pound-ish cake with that coffee?
This recipe doesn’t adhere to the old-fashioned pound cake formula – a pound of butter, flour, sugar and eggs, but it certainly is just as tasty. In fact, it’s a shy half-pound-ish cake, light on the butter.
But it’s the flavoring that really makes the cake. The fiori di sicilia – a vanilla citrus flavoring is the star of this pound cake. If you don’t have any (which you can find at King Arthur Flour here) use a little pure orange extract along with the best vanilla extract you can find. It makes all the difference. Fiori may seem expensive but the smallest bottle lasts for well over a year in my house and I bake every single day. It is perfect for cakes, black & white cookies, whoopie pies, cookies, and even scones. Wherever you want a tiny bit of citrus-vanilla, Fiori is your friend. And the tiniest amount goes a long way. A 1/4 teaspoon is plenty for most recipes, and sometimes 1/8 teaspoon is better.
Homemade Fiori? Joepastry has some good advice here.
Also, just for a change of scene, this pound cake is grain-free. Blanched almond flour adds tons of flavor to the cake. If you’re looking for plain GF flour based pound cakes or quick breads, we have plenty on the blog. Look in the index under cakes.
And making the cake could not be easier. As long as the butter is room temperature, you can beat the ingredients together by hand. Two bowls, one pan and an hour later, cake. Really good cake.
|Grain-Free Chocolate Chip Pound Cake|| |
- 175 grams granulated sugar (3/4 cup)
- 105 grams unsalted butter, room temperature (7 tablespoons)
- 1 teaspoon vanilla extract
- ¼ teaspoon Fiori di Sicilia (optional) or pure orange extract
- 3 extra large eggs
- 200 grams blanched almond flour (2 cups)
- 30 grams coconut flour (1/4 cup)
- 30 grams tapioca flour (1/4 cup)
- 2 heaping teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 170 grams semisweet chocolate chips or chunks (1 cup)
- Preheat oven to 325°F. Grease an 8.5-inch x 4.5-inch loaf pan with butter. Place a piece of parchment paper in the pan like a sling. The sides of the paper should be taller than the pan (makes a convenient handle to lift the baked cake from the pan).
- In a large bowl beat the sugar with the butter until fluffy. Add the vanilla and Fiori di Sicilia, if using. Blend in the eggs. In a medium bowl whisk together the flours, baking powder, salt and cinnamon until combined and lump-free. Stir into the butter mixture until fully blended. Stir in chocolate chips. Spoon batter into the prepared pan and bake 40-45 minutes rotating the pan halfway. The cake is done when a toothpick inserted in the center of the cake comes out without crumbs. The cake should be golden brown when finished and the center will probably fall a little bit. Cool in the pan for 20 minutes. Use the parchment paper to lift the cake out onto a rack to cool completely. Slice with a serrated knife when completely cool for best results.