Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup milk
- 1/2 cup powdered sugar
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the almond flour, all-purpose flour, salt, and baking powder.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. In a small bowl, mix the powdered sugar with a tablespoon of water to create a glaze.
11. Drizzle the glaze over the cooled cake and sprinkle with sliced almonds.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 90mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 20g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Unsalted butter can be substituted with coconut oil or vegan butter.
- Milk can be substituted with almond milk or coconut milk.
Variations:
- Add lemon zest or orange zest to the batter for a citrusy twist.
- Add chocolate chips or chopped nuts to the batter for added texture.
- Top the cake with fresh berries or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as this can result in a dense cake.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper and grease the sides.
- Allow the cake to cool completely before adding the glaze to prevent it from melting.
Storage instructions:
Store the almond fondant cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the almond fondant cake on a cake stand and dust with powdered sugar for an elegant presentation.
Garnishes:
Sprinkle sliced almonds or fresh berries on top of the cake for added flavor and texture.
Pairings:
Pair the almond fondant cake with a cup of coffee or tea for a delightful afternoon treat.
Suggested side dishes:
Serve the almond fondant cake with a side of vanilla ice cream or whipped cream for a decadent dessert.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake to prevent contamination.
Food history:
The almond fondant cake is a classic French dessert that originated in the 18th century. It is known for its rich almond flavor and delicate texture.
Flavor profiles:
The almond fondant cake has a nutty and sweet flavor with a soft and moist texture.
Serving suggestions:
Serve the almond fondant cake as a dessert or as a sweet treat with coffee or tea.
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