I love a classic pound cake, but sometimes it can be nice to mix it up a bit. Alice Medrich has figured out a clever way to add new flavours and depth to the buttery loaf, and you only need to make one little swap. Photo by Bryan Ochalla.
Click the link below to read the full recipe, but Medrich’s method lets you add in all sorts of new tastes to the classic pound cake by way of less traditional flours. Since different flours weight different amounts, you’ll have to measure them by mass, but that’s the best way to measure things anyway. For every 100g of cake flour used in the recipe, you’ll just add in 50g of whatever crazy flour you can get your hands on. This recipe works for any flour — coconut, oat or even cricket — so feel free to go crazy with experimentation.