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
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 cup dark chocolate chips
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
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 together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla and almond extracts.
5. In a separate bowl, whisk together the flour, almond flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
7. Fold in the chocolate chips and sliced almonds.
8. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to 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: 365
Fat: 23g
Saturated Fat: 11g
Cholesterol: 84mg
Sodium: 110mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 19g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Dark chocolate chips can be substituted with milk chocolate chips or white chocolate chips.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add 1/2 cup of fresh raspberries or strawberries to the batter for a fruity twist.
- Replace the chocolate chips with chopped dried apricots or figs for a Mediterranean flavor.
- Add 1 tsp of cinnamon to the batter for a warm and spicy taste.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing it 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:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the cake with powdered sugar before serving or drizzle it with melted chocolate.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all the utensils before and after handling the ingredients.
Food history:
Frangipane is a French almond cream that is commonly used in pastries and cakes. It originated in Italy in the 16th century and was named after the Marquis Muzio Frangipani, who created a perfume with a similar scent.
Flavor profiles:
The cake has a nutty and buttery flavor with a hint of chocolate.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Taste: Rich, Sweet, Nutty, Chocolatey