Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup (1 stick) butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 2 cups diced dried apricots
- 1/2 cup sliced almonds
- 1/2 cup confectioners’ sugar
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- large bowl
- whisk
- rubber spatula
- cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and cardamom.
3. In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the eggs, one at a time, whisking after each addition. Add the vanilla and milk and whisk until combined.
4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Add the apricots and almonds and stir until evenly distributed.
5. Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and let cool completely.
7. Once cooled, sprinkle with confectioners’ sugar and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 9g
Carbohydrates: 38g
Protein: 4g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute whole wheat flour or gluten-free flour.
- For the butter, you can substitute coconut oil or vegan margarine.
- For the sugar, you can substitute coconut sugar or maple syrup.
- For the eggs, you can substitute flax eggs or applesauce.
- For the milk, you can substitute almond milk or oat milk.
Variations:
- You can use other dried fruits such as raisins, cranberries, or dates.
- You can use other nuts such as walnuts, pecans, or pistachios.
- You can add spices such as cinnamon, nutmeg, or ginger.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- Let the cake cool completely before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions: Reheat in the oven at 350°F for 10 minutes or in the microwave for 1 minute.
Presentation Ideas: Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes: Sprinkle with confectioners’ sugar or chopped nuts.
Pairings: Serve with a cup of coffee or tea.
Suggested Side Dishes: Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice: If the cake is too dry, add a few tablespoons of milk to the batter.
Food Safety Advice: Make sure to use room temperature ingredients for best results.
Food History: Amygdalopita is a traditional Greek cake made with almonds and honey.
Flavor Profiles: Sweet, nutty, and subtly spiced.
Serving Suggestions: Serve as a dessert or a snack.
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Region: Greek