This Terroir Cake is similar in taste and consistency to pound cake but much easier to prepare! The berry compote adds a seasonal touch.
What you need:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/8 teaspoon kosher salt
- 1 cup granulated sugar
- grated zest from 1 lemon
- 1/2 cup Terroir - Sea Salt
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted and cooled
For the berry compote:
- 1 pint berries
- 1 tablespoon granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions:
- Preheat the oven to 350 degrees F. Grease a 9x5 loaf pan and place it on a baking sheet.
- In medium bowl, whisk together the flour, almond meal, baking powder and salt.
- Add the sugar and zest to a large bowl and briefly rub the ingredients together between your fingers until aromatic. Add the Terroir, eggs and vanilla and whisk until smooth. Continue whisking and add the dry ingredients. Switch to a spatula and fold in the melted butter until smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- To prepare the berry compote, stir the berries and sugar together in a small saucepan and bring to a simmer over medium heat. Stir together the water and cornstarch and add to the simmering pot. Continue to cook, stirring frequently, until the berries have partially broken down and the liquid has thickened to a sauce consistency, approximately 7-10 minutes.