Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 2 teaspoons almond extract
- 1 cup buttermilk
- 2 cups sliced almonds
Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons amaretto liqueur
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Spatula
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Beat in the flour mixture alternately with the buttermilk. Fold in the almonds. Spread evenly into the prepared pans.
4. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire cooling rack and cool completely.
Frosting:
1. In a medium bowl, combine the cream cheese and butter and beat until smooth. Gradually beat in the confectioners’ sugar until light and fluffy. Stir in the amaretto liqueur.
2. Spread frosting over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12
Nutritional Information (per serving):
Calories: 516
Fat: 24.3g
Carbohydrates: 66.9g
Protein: 6.2g
Substitutions for Ingredients:
- For the all-purpose flour, you can substitute with gluten-free flour.
- For the butter, you can substitute with vegan butter.
- For the white sugar, you can substitute with coconut sugar or maple syrup.
- For the eggs, you can substitute with a flax egg.
- For the buttermilk, you can substitute with almond milk or oat milk.
Variations:
- You can add different nuts such as walnuts or pecans to the cake batter.
- You can add different extracts such as vanilla or lemon to the cake batter.
- You can add different liqueurs such as rum or brandy to the frosting.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy.
- Make sure to beat the eggs one at a time.
- Make sure to fold in the almonds gently.
Storage Instructions:
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- The cake can be reheated in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- The cake can be decorated with fresh berries or edible flowers.
Garnishes:
- The cake can be garnished with toasted almonds or chopped pistachios.
Pairings:
- The cake pairs well with a cup of coffee or tea.
Suggested Side Dishes:
- The cake can be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the cake is too dry, add a splash of milk to the batter.
- If the cake is too dense, add a teaspoon of baking powder to the batter.
Food Safety Advice:
- Make sure to wash your hands before and after handling the ingredients.
- Make sure to use clean utensils and bowls when preparing the cake.
Food History:
- Almond cake is a traditional Italian dessert that is often served during special occasions.
Flavor Profiles:
- The cake has a nutty and sweet flavor with a hint of almond.
Serving Suggestions:
- The cake can be served as a dessert or a snack.
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