Recipes : Heavenly Hazelnut Pound Cake : Food Network

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Heavenly Hazelnut Pound Cake
Recipe courtesy Rachael Ray

Ingredients
1/2 cup sliced almonds
1 store-bought pound cake
1 cup chocolate hazelnut spread (recommended: Nutella)
1 cup heavy cream, whipped
1 tablespoon orange liqueur
1 lemon, zested

Directions
Blackberries and raspberries, for garnish

Lightly toast the almonds in a small skillet. Set aside to cool.

Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake
pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom
half.

In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake
into 1-inch slices and serve with the whipped cream, blackberries and raspberries.