Nutty Pound Cake | Sanjeev Kapoor Khazana

Your classic pound cake, but with a crunchy nutty surprise.

NUTTY POUND CAKE

Ingredients

1¼ cups refined flour (maida) + for dusting
½ cup mixed chopped nuts (pistachios and walnuts)
1¼ cups butter + for greasing
1¼ cups castor sugar
5 eggs
1 vanilla pod
1 teaspoon baking powder
2 tablespoons milk
Icing sugar for dusting

Method

1. Preheat oven to 180°C. Grease a square baking tin with some butter and dust with some flour.
2. Cream together 1¼ cupsbutter and sugar in a bowl using an electric beater till light and fluffy. Break in eggs gradually and whisk.
3. Slit the vanilla pod, scrape out the extract, add to the butter-sugar mixture and whisk.
4. Sieve in together1¼ cups flour and baking powder. Add mixed nuts and fold well. Add milk and mix well.
5. Pour the batter in the greased tin and tap. Put the tray into the preheated oven and bake for 25-30 minutes. Remove from oven and demould.
6. Cut into 3 pieces, slice, dust some icing sugar on top and serve.



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