Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- ½ cup milk
- 1 cup almond meal
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
- Spatula
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the almond extract and mix until combined.
6. Add the flour mixture in three batches, alternating with the milk, and mix until just combined.
7. Fold in the almond meal.
8. Pour the batter into the prepared pan and spread evenly.
9. Arrange the raspberries on top of the batter.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. Spread the raspberry jam over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Calories: 300, Fat: 14g, Carbs: 39g, Protein: 5g
Substitutions for Ingredients:
- Butter: margarine or coconut oil
- Milk: almond milk or soy milk
- Almond meal: ground almonds or oat flour
- Raspberries: blueberries or blackberries
Variations:
- Add a teaspoon of cinnamon to the batter for a spiced cake.
- Substitute the raspberry jam with lemon curd for a zesty twist.
- Top with a simple glaze of powdered sugar and milk.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use fresh raspberries for the best flavor.
- Let the cake cool completely before spreading the raspberry jam.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream.
- Drizzle with melted chocolate.
Garnishes:
- Fresh raspberries
- Chopped almonds
- Mint leaves
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot tea
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Fruit salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg.
- If the cake is too crumbly, add an extra tablespoon of butter.
Food Safety Advice:
- Keep all ingredients at room temperature before beginning.
- Wash hands and all utensils before and after handling raw ingredients.
- Make sure the cake is cooked through before serving.
Food History:
Almond cakes have been around for centuries, with variations found in many cultures. It is believed to have originated in the Middle East, and is popular in many European countries.
Flavor Profiles:
This almond cake has a sweet and nutty flavor, with a hint of almond extract and a tart raspberry filling.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with fresh raspberries and chopped almonds.
- Drizzle with melted chocolate.
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