Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp aniseed
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat your 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 all-purpose flour, almond flour, baking powder, baking soda, salt, and aniseed.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the Greek yogurt, vanilla extract, and almond extract, and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds over the top of the cake.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. 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: 375
Fat: 21g
Saturated Fat: 8g
Cholesterol: 87mg
Sodium: 294mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 25g
Protein: 8g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use any type of nut flour instead of almond flour.
- You can use any type of yogurt instead of Greek yogurt.
- You can use any type of nuts instead of sliced almonds.
Variations:
- You can add lemon zest or orange zest to the batter for a citrusy flavor.
- You can add chocolate chips or dried fruit to the batter for a different texture.
- You can add a glaze or frosting to the cake for a sweeter taste.
Tips and tricks:
- Make sure all your ingredients are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- Toast the sliced almonds before adding them to the cake for a nuttier flavor.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate, dusted with powdered sugar.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding more yogurt or reducing the baking time.
- If the cake is too moist, try reducing the amount of yogurt or increasing the baking time.
Food safety advice:
Make sure to wash your hands and all utensils before starting. Check the expiration date of all ingredients before using.
Food history:
Aniseed has been used in cooking and baking for centuries, and is commonly found in Mediterranean and Middle Eastern cuisine. Almonds are also a popular ingredient in these regions.
Flavor profiles:
This cake has a nutty and slightly sweet flavor, with a hint of aniseed.
Serving suggestions:
Serve this cake as a dessert or a sweet snack.
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