Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons almond extract
- 1/2 cup hot milk
- 1/2 cup sliced almonds
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons
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, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the almond extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the hot milk.
5. Fold in the sliced almonds.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12 g
Carbohydrates: 40 g
Protein: 6 g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute whole wheat flour or gluten-free flour.
- For the butter, you can substitute vegan butter or coconut oil.
- For the granulated sugar, you can substitute coconut sugar or maple syrup.
- For the eggs, you can substitute a flax egg or mashed banana.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the dry ingredients.
- For a citrus version, add 1 teaspoon of lemon or orange zest to the wet ingredients.
- For a spiced version, add 1 teaspoon of ground cinnamon or nutmeg to the dry ingredients.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure the milk is hot before adding to the batter.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-60 seconds.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of sliced almonds.
- Serve the cake with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Sliced almonds
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Granola
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 to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before baking.
- Make sure the cake is completely cooled before serving.
Food History:
Hot milk cake is a classic British dessert that dates back to the early 19th century. It is traditionally made with butter, sugar, eggs, flour, and hot milk.
Flavor Profiles:
This cake has a sweet and nutty flavor with a hint of almond extract.
Serving Suggestions:
- Serve the cake with a scoop of ice cream and a drizzle of caramel sauce.
- Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon.
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