Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup honey
- 1 tsp almond extract
- 1/4 tsp salt
- 1/2 cup candied orange peel, chopped
- 1/2 cup candied lemon peel, chopped
- 1/2 cup ground calissons
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the honey and almond extract.
5. In a separate bowl, whisk together the almond flour, all-purpose flour, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped candied orange and lemon peel and ground calissons.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Candied orange and lemon peel can be substituted with dried fruit or fresh fruit zest.
- Ground calissons can be substituted with marzipan or almond paste.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Drizzle the cooled cake with a glaze made from powdered sugar and lemon juice.
- Serve the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Use a spatula to fold in the candied fruit and ground calissons to avoid overmixing the batter.
- Let the cake cool completely before slicing to prevent it from falling apart.
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 oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish the cake with fresh fruit or edible flowers.
- Serve the cake on a cake stand for an elegant presentation.
Garnishes:
- Fresh fruit
- Edible flowers
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
- Vanilla ice cream
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
Calisson is a traditional French candy made from ground almonds, candied fruit, and sugar. It originated in the city of Aix-en-Provence in the 15th century and is still popular today.
Flavor profiles:
The Calisson Cake has a nutty and sweet flavor from the almond flour, honey, and ground calissons. The candied orange and lemon peel add a citrusy and slightly tart flavor.
Serving suggestions:
Serve the Calisson Cake as a dessert or as a sweet treat with coffee or tea.
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Region: French