Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, followed by the almond extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Sprinkle the sliced almonds over the top of the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 40g
Protein: 5g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version of the cake.
- You can use vanilla extract instead of almond extract if you prefer.
Variations:
- Add 1/2 cup of chopped dried fruit, such as apricots or cherries, to the batter for a fruity twist.
- Replace the sliced almonds with chopped pistachios or walnuts for a different nutty flavor.
- Add a tablespoon of lemon zest to the batter for a citrusy kick.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Don't overmix the batter once you add the dry ingredients, or the cake may become tough.
- Toast the sliced almonds before adding them to the cake for extra flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in a 300°F oven for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
Top the cake with whipped cream and fresh berries.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not rising properly, check the expiration date of the baking powder and make sure it is fresh.
- If the cake is too dry, try adding a tablespoon of sour cream to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Almond tea cake is a classic British cake that is often served with a cup of tea.
Flavor profiles:
The cake has a tender crumb and a nutty flavor from the sliced almonds and almond extract.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack with a cup of tea.
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