Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter, melted
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup whole milk
- ½ cup raspberry jam
- ½ cup sliced almonds
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat together the sugar and butter with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the almond extract and mix until combined.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Add the milk and mix until just combined.
8. Pour the batter into the prepared pan and spread evenly.
9. Drop spoonfuls of the raspberry jam over the top of the batter.
10. Sprinkle with the sliced almonds.
11. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
12. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 12g
Carbohydrates: 43g
Protein: 5g
Substitutions for Ingredients
- Butter: You can substitute the butter with an equal amount of coconut oil or vegetable oil.
- Milk: You can substitute the milk with an equal amount of almond milk or soy milk.
- Jam: You can substitute the raspberry jam with an equal amount of any other type of jam or preserves.
Variations:
- You can add ½ cup of chopped nuts or dried fruit to the batter for an extra crunch and flavor.
- You can use different types of jam or preserves for a different flavor.
Tips and Tricks:
- Make sure to grease and line the pan with parchment paper to ensure the cake does not stick.
- Let the cake cool completely before slicing and 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 oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or ice cream.
- Dust the cake with powdered sugar for an extra special touch.
Garnishes:
- Fresh raspberries
- Sliced almonds
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness after 25 minutes of baking and adjust the baking time accordingly.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to use a clean bowl and utensils when preparing the cake.
- Make sure to store the cake in an airtight container.
Food History:
Pain de Gênes is a classic French cake that originated in the city of Genoa, Italy. It is a light and airy cake that is made with almond flour and is usually filled with jam or preserves.
Flavor Profiles:
This cake has a light and airy texture with a sweet almond flavor and a hint of raspberry from the jam.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or ice cream and a sprinkle of powdered sugar.
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Region: French