Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup almond paste
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Sifter
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk.
7. Fold in the chocolate chips and walnuts.
8. Spread the batter evenly into the prepared cake pan.
9. Drop small spoonfuls of almond paste onto the top of the cake batter.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Per serving (based on 10 servings): Calories: 437, Fat: 19g, Saturated Fat: 8g, Cholesterol: 55mg, Sodium: 250mg, Carbohydrates: 57g, Fiber: 3g, Sugar: 32g, Protein: 7g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free all-purpose flour.
- Butter can be substituted with vegan butter or coconut oil.
- Buttermilk can be substituted with almond milk or coconut milk.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
- Walnuts can be substituted with pecans or almonds.
- Almond paste can be substituted with marzipan.
Variations:
- Add 1/2 cup of dried fruit such as raisins or cranberries.
- Add 1 teaspoon of ground cinnamon or nutmeg.
- Add 1/4 cup of instant espresso powder for a mocha flavor.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Use a light hand when folding in the dry ingredients to ensure a light and fluffy cake.
- Be sure to grease and line the cake pan with parchment paper to ensure the cake does not stick.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or ice cream.
- Drizzle the cake with melted chocolate or caramel sauce.
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk.
- If the cake is too dense, add an extra egg.
Food Safety Advice:
- Make sure all of the ingredients are at room temperature before beginning.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food History:
The mazarin cake is a classic French dessert that is believed to have originated in the 17th century. The cake is named after the Italian cardinal and statesman Giulio Mazarini, who was a favorite of King Louis XIV.
Flavor Profiles:
This cake has a rich and indulgent flavor with notes of chocolate, almond, and walnut.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or ice cream.
- Drizzle the cake with melted chocolate or caramel sauce.
Related Categories
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Region: Swedish
Taste: Rich, Chocolatey, Sweet, Moist, Decadent