Cardamom pound cake from Bon Appétit Magazine, August 2013: Our Coolest Summer Issue Ever (page 76)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tea-poached plums

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thekitchenchronicles on July 29, 2013

    Was very happy with this cake- the cardamom gives it a little zing that you're not expecting from a pound cake, and the texture is surprisingly light. Only thing I would change is serving it with unsweetened (or very lightly sweetened) whipped cream instead of creme fraiche- I didn't like the textures together.

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