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
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dried apricots, chopped
- 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 (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Fold in the chopped apricots and sliced almonds.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 317
Fat: 18g
Saturated Fat: 8g
Cholesterol: 74mg
Sodium: 217mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 18g
Protein: 6g
Substitutions for ingredients:
- You can use any other dried fruit instead of apricots, such as raisins or cranberries.
- If you don't have almond flour, you can substitute it with more all-purpose flour.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
Variations:
- Add a teaspoon of almond extract for a stronger almond flavor.
- Top the cake with a glaze made of powdered sugar and lemon juice.
- Serve the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar, or the mixture will be lumpy.
- Don't overmix the batter, or the cake will be tough.
- Toast the sliced almonds before adding them to the batter for a nuttier flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Arrange some sliced apricots and almonds on top of the cake for a decorative touch.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Sliced apricots
Pairings:
- A cup of tea or coffee
- A glass of white wine
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
- Make sure the eggs are fresh and the butter is not rancid.
- Wash your hands and all utensils before and after handling food.
Food history:
- Apricots and almonds are both native to the Middle East and have been used in cooking for centuries.
- Almond flour is a popular ingredient in gluten-free baking.
Flavor profiles:
- The cake has a nutty and slightly sweet flavor, with bursts of tangy apricot.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
- Cut the cake into small squares and serve it at a brunch or a tea party.
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