Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Special Equipment Needed:
- 8-inch round cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease an 8-inch round cake pan with butter or cooking spray and set aside.
2. In a mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
3. Add in the eggs, one at a time, and beat until well combined.
4. Mix in the vanilla and almond extracts.
5. In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 17g
Saturated fat: 8g
Cholesterol: 80mg
Sodium: 95mg
Total carbohydrates: 28g
Dietary fiber: 1g
Total sugars: 15g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Unsalted butter can be substituted with vegan butter or coconut oil.
- Milk can be substituted with almond milk or coconut milk.
Variations:
- Add 1/2 cup of sliced almonds to the batter for extra crunch.
- Top the cake with sliced almonds and powdered sugar for a decorative touch.
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Substitute the almond extract with lemon extract for a citrusy flavor.
Tips and Tricks:
- Make sure the butter is softened before mixing to avoid lumps in the batter.
- Do not overmix the batter as it can lead to a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to avoid crumbling.
Storage Instructions:
Store the almond teacake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, place the cake in a preheated oven at 350°F for 5-10 minutes or until warm.
Presentation Ideas:
Serve the almond teacake on a cake stand or plate and dust with powdered sugar. Add a few fresh berries or whipped cream on top for a pop of color.
Garnishes:
Sliced almonds, powdered sugar, fresh berries, whipped cream.
Pairings:
Serve the almond teacake with a cup of hot tea or coffee for a perfect afternoon snack.
Suggested Side Dishes:
Fresh fruit salad, yogurt, or a cheese platter.
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 recipe.
- If the cake is not rising, check the expiration date of the baking powder and make sure it is fresh.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling food. Store the cake in an airtight container to prevent contamination.
Food History:
Teacakes originated in England in the 17th century and were traditionally served with tea. They were often made with dried fruit and spices and were a popular snack among the upper class.
Flavor Profiles:
The almond teacake has a nutty and slightly sweet flavor with a soft and moist texture.
Serving Suggestions:
Serve the almond teacake as a dessert or as a sweet snack with tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A