Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup Baicoli cookies, crushed
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat butter with an electric mixer until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with milk and vanilla extract, and mix until just combined.
5. Fold in the crushed Baicoli cookies.
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 in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 13g
Cholesterol: 130mg
Sodium: 300mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 30g
Protein: 6g
Substitutions for ingredients:
- Baicoli cookies can be substituted with any other crispy cookies, such as biscotti or graham crackers.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or hazelnuts, to the batter for extra crunch.
- Top the cake with whipped cream and fresh berries for a summery twist.
- Substitute vanilla extract with almond or lemon extract for a different flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the electric mixer.
- Crush the Baicoli cookies into small pieces to ensure they are evenly distributed in the batter.
- To make the cake more moist, add an extra 1/4 cup of milk to the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant look.
- Drizzle melted chocolate over the cake for a decadent touch.
- Top the cake with fresh fruit and whipped cream for a colorful and festive presentation.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Mint leaves
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Lemon sorbet
Troubleshooting advice:
- If the cake is too dry, add an extra 1/4 cup of milk to the batter.
- If the cake is too dense, make sure the baking powder and baking soda are fresh and have not expired.
- If the cake is too sweet, reduce the amount of sugar in the recipe by 1/4 cup.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
Baicoli cookies are a traditional Venetian biscuit that originated in the 18th century. They are long, thin, and crispy, and are often served with coffee or tea. This Baicoli Cake recipe is a modern twist on the classic biscuit.
Flavor profiles:
This Baicoli Cake has a buttery and slightly sweet flavor, with a crunchy texture from the crushed Baicoli cookies.
Serving suggestions:
Serve this Baicoli Cake as a dessert or as a sweet treat with coffee or tea.
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Region: Italian