Inspired choice of ingredients are at the heart of this collection of new recipes. ~ Alice Medrich
Stone-ground Kamut Flour Pound Cake
Let me start by saying that it is good to be posting again. I have not been as sick as I was last week in a very long time. Sickness makes me very grateful for good health. Enough said.
I was in the mood for a simple delicious dessert, so I decided to make one of my favorite pound cakes from Alice Medrich’s Pure Dessert.
Khorasan wheat is an ancient grain that gets its name from the area known as modern day Afghanistan. Khorasan wheat, when compared to regular wheat, contains more protein, amino acids, vitamins and minerals. In the 1970’s, two farmers from Montana decided to cultivate this ancient grain, and ultimately they registered for the trademark name Kamut®.
The buttery flavor and golden color that this flour provides makes it a great choice for desserts.
The other wonderful thing about this pound cake is how easy it is to mix together. After measuring the ingredients, it takes only two minutes to produce a thick fragrant batter. Alice Medrich also provides three variations for this cake. How fabulous!
To get started, preheat the oven to 350 degrees F. Prepare an 8 x 4 inch pan with nonstick spray, and line the bottom with parchment paper.
In a medium bowl, whisk the milk, eggs and vanilla to combine.
Mix together the sifted flours, sugar, baking powder and salt in the bowl of a stand mixer or other large bowl. Cut the butter into pieces and add it to the flour mixture. Add half of the milk mixture and blend the ingredients on low until they are moistened. Increase the speed to medium and beat for one minute. Scrape the sides of the bowl, and add half of the remaining milk mixture. Beat for 20 seconds. Add the rest of the milk mixture and beat for another 20 seconds.
Scrape the batter into the pan and smooth the surface. Bake for 50-60 minutes until a cake tester, when inserted in the center of the cake, comes out clean. NOTE: If the cake is browning too much, tent the pan with aluminum foil after 30 minutes.
Cool the cake in the pan for 10 minutes, then remove it to a cake rack to completely cool.
If you should have any cake left over, it is delicious toasted. Alice suggests sprinkling the cake with coarse sea salt and pepper.
Kamut Pound Cake
By Published: March 3, 2014
- Yield: 8 Servings
- Prep: 15 mins
- Cook: 50-60 mins
- Ready In: 1 hr 5 mins
Inspired choice of ingredients are at the heart of this collection of new recipes. ~ Alice Medrich Stone-ground Kamut Flour …
Ingredients
- 3 tablespoons whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla
- 1 cup sifted cake flour 3.5 ounces
- 1/3 cup plus 1 tblsp. whole grain kamut flour 1.75 ounces
- 3/4 cup white sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 13 tablespoons unsalted butter, softened
Instructions
- To get started, preheat the oven to 350 degrees F. Prepare an 8 x 4 inch pan with nonstick spray, and line the bottom with parchment paper.
- In a medium bowl, whisk the milk, eggs and vanilla to combine.
- Mix together the sifted flours, sugar, baking powder and salt into the bowl of a stand mixer or other large bowl. Cut the butter into pieces and add it to the flour mixture. Add half of the milk mixture and blend the ingredients on low until they are moistened. Increase the speed to medium and beat for one minute. Scrape the sides of the bowl, and add half of the remaining milk mixture. Beat for 20 seconds. Add the rest of the milk mixture and beat for another 20 seconds.
- Scrape the batter into the pan and smooth the surface. Bake for 50-60 minutes until a cake tester, when inserted in the center of the cake, comes out clean. NOTE: If the cake is browning too much, tent the pan with aluminum foil after 30 minutes.
- Cool the cake in the pan for 10 minutes, then remove it to a cake rack to completely cool.
Enjoy!!
