Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9-inch cake pan and line the bottom with parchment paper.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the almond extract.
6. In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
7. Gradually add the dry ingredients to the butter mixture, mixing 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 for 35-40 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring it to 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: 420
Fat: 27g
Saturated Fat: 13g
Cholesterol: 130mg
Sodium: 140mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 24g
Protein: 7g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- If you don't have ground almonds, you can grind whole almonds in a food processor until they are finely ground.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Substitute the almond extract with vanilla extract or orange zest.
- Top the cake with a glaze made from powdered sugar and almond milk.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter once you add the dry ingredients, or the cake will be tough.
- Toast the sliced almonds before adding them to the top of 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 individual slices of cake in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle the top of the cake with additional sliced almonds or chopped pistachios.
- Top each slice of cake with a fresh raspberry or strawberry.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
- Pair the cake with a glass of sweet dessert wine, such as Moscato or Riesling.
Suggested side dishes:
- Serve the cake with a side of fresh fruit, such as sliced strawberries or peaches.
- Pair the cake with a small salad of mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it with foil for the last 10-15 minutes of baking.
- If the cake is not cooked in the center, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and equipment before starting.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Tottenham cake is a traditional British cake that originated in the Tottenham area of London in the 1800s. It is typically made with a sponge cake base and topped with sliced almonds.
Flavor profiles:
- This cake has a rich, buttery flavor with a subtle almond taste.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with tea or coffee.
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