Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 10 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sliced almonds
Special Equipment Needed:
- 10-inch tube pan
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 10-inch tube pan with butter and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, 1 cup of sugar, and salt.
3. In a separate bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the remaining 1/2 cup of sugar to the egg whites, beating until stiff peaks form.
5. Fold the vanilla and almond extracts into the egg whites.
6. Gently fold the flour mixture into the egg whites, one-third at a time, until just combined.
7. Pour the melted butter over the batter and fold it in until just combined.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Sprinkle the sliced almonds over the top of the batter.
10. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Run a knife around the edges of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Total time: 1 hour and 5 minutes
Temperature:
350°F
Serving size:
10-12 servings
Nutritional information:
Calories: 320
Total Fat: 13g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 130mg
Total Carbohydrates: 47g
Dietary Fiber: 2g
Sugars: 36g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate almond Joffre cake.
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Add 1/2 cup of shredded coconut to the batter for a tropical flavor.
Tips and Tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean, dry mixing bowl and beaters to beat the egg whites.
- Do not overmix the batter, as this can cause the cake to be dense.
- Let the cake cool completely before slicing it.
Storage Instructions:
Store the almond Joffre cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the almond Joffre cake on a cake stand and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Serve the almond Joffre cake with a cup of coffee or tea.
Suggested Side Dishes:
Serve the almond Joffre cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake sinks in the middle, it may be undercooked or the oven temperature may be too low.
- If the cake is dry, it may have been overbaked or the oven temperature may be too high.
Food Safety Advice:
- Make sure to use pasteurized egg whites to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food History:
The Joffre cake is a classic French cake named after the French general Joseph Joffre. It is a light and airy cake made with egg whites and almond flour.
Flavor Profiles:
The almond Joffre cake has a nutty and sweet flavor with a light and airy texture.
Serving Suggestions:
Serve the almond Joffre cake as a dessert or a sweet treat with coffee or tea.
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