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Kamut Pound Cake with Almond-Apricot Preserves

by Deliciously Organic on March 26, 2010

It’s very rare for me to make a recipe twice, but this dessert is always such a hit and so easy to make, that I make it often when friends stop by.  I served this a few weeks ago to some new friends who came over for dinner and the next morning Brett stopped my husband at work and said, “I can’t even remember what the name of that dessert was, but I’ve been dreaming of it ever since.”  That comment solidified it for me – I had to share the recipe with you.

I really enjoy humble, homemade desserts.  I like to serve foods that aren’t too fussy or intimidating and I think this dessert fits perfectly.  It’s a big slice of toasted pound cake with crispy edges topped with a large spoonful of apricot preserves spiked with almond extract, and a little whipped cream and crunchy almonds on top.  Not fussy, not complicated, just simple sweet flavors that wash down nicely with a glass of milk.

 

Kamut Pound Cake with Almond-Apricot Preserves

Serving Size: Serves 8

Kamut Pound Cake with Almond-Apricot Preserves

Kamut Pound Cake is adapted from Pure Dessert written by Alice Medrich.

Ingredients

    Batter:
  • 3 tablespoons milk, room temperature
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cup whole wheat pastry flour
  • 1/3 cup kamut flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup organic whole cane sugar or sucanat
  • 13 tablespoons butter, softened
  • Apricot-Almond Preserves:
  • 1 1/2 cup apricot preserves
  • 2 teaspoon almond extract
  • Topping:
  • 1 cup cream, whipped
  • 1/2 cup slivered almonds

Instructions

Preheat oven to 350 degrees and adjust rack to middle position. Line the bottom of a loaf pan with unbleached parchment paper.

Whisk the milk, eggs, and vanilla in a medium bowl. Set aside. Sift whole wheat pastry flour, kamut flour, baking powder and sea salt over a into the bowl of a standing mixer. (You will have about a tablespoon of bran left in the sifter. You can either put that bran back into your bag of flour or discard.) Add whole cane sugar to bowl and stir to combine. Cut the butter into tablespoons and place in bowl with flour mixture along with half of the egg mixture. Turn mixer on low (using paddle attachment) and mix until moistened, then turn speed up to medium and beat for one minute. Turn mixer off, scrape the sides of the bowl and then add remaining egg mixture. Turn mixer to medium and beat for 20 seconds. Turn mixer off and remove bowl from mixer. Using a spatula, give the batter a few stirs, making sure to scrape the bottom of the bowl. Pour the batter into the pan and using a spatula, smooth the surface. Bake for 50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Run a knife around the outer edges of the cake and then invert the cake onto a cooling rack. Cool an additional 30 minutes before slicing.

Stir together preserves and almond extract in a small bowl. Preheat the oven broiler on high. Slice cake into 8 thick pieces and place in a single layer on a baking sheet. Put baking sheet into oven and toast cake for 1-2 minutes, watching carefully so the cake doesn't burn. Remove from oven.

To serve:

Place one slice of cake on a plate. Spread roughly 2 tablespoons of apricot mixture on top of cake. Top with a large spoonful of whipped cream and sprinkle a few almonds on top. Serve immediately.

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{ 11 comments… read them below or add one }

Ali Naomi March 26, 2010 at 8:52 pm

how delightful!

Reply

Stella March 26, 2010 at 9:01 pm

Hey, this is beautiful. I always buy puffed Kamut for breakfast, but I've never used the flour. Do you know if one could use 100% Kamut for a cake, or does it not have quite enough gluten/body? I'm curious…

Reply

Deliciously Organic March 26, 2010 at 11:28 pm

LA: Whole foods usually has it in stock. If not you can use all whole wheat pastry flour. It won't have quite the same flavor, but will still turn out a delicious cake. You might also be able to order it with a small shipping charge (it might be cheaper than driving!) just a thought.Stella: 100% kamut won't work for the cake b/c it would make the cake too grainy…I tried it and didn't really like it. :)

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citronetvanille March 27, 2010 at 1:17 am

Beautiful and very tempting cake, definitely my type of sweetness!

Reply

LA March 26, 2010 at 8:44 pm

i cannot find kamut flour :( anyone know if whole foods carries it? thats the only place i have not looked yet as it is sorta far away from me. anything i can sub for it? the recipe looks delicious!! thanks.

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Diane {createdbydiane.blogspot.com} March 28, 2010 at 4:00 pm

YUM! it all looks so good, and those chocolate pudding cakes mmm…so cute!

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Mari's Cakes March 29, 2010 at 1:56 am

Looks delicious, wonderful combination.

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Sharon Harvey March 29, 2010 at 3:18 am

That is my kind of dessert! I am very sensitive to caffeine and am always looking for chocolate-free post-dinner treats. Can't wait to try this one out!

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marla {family fresh cooking} March 29, 2010 at 4:01 pm

Your Kamut pound cake sounds wonderful. Love your addition of Kamut flour. I enjoy using flours that are outside the norm with the bonus of added nutrients!Great seeing you this weekend. Feel like we have known each other for years :)

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Valen March 30, 2010 at 4:35 pm

I love the color of the cake, looks great!

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Hannah.KamutInternational March 31, 2010 at 1:40 am

Dear Deliciously Organic!Loving the recipe, it makes my mouth water just looking at it! I represent KAMUT International and love to see new recipes! If you would like, you can post this recipe on our facebook! It would be a great recipe to share!http://www.facebook.com/pages/KAMUT/298321243950#!/pages/KAMUT/298321243950?v=wallCheers

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