Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, shredded coconut, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Add the vanilla extract to the butter mixture and mix well.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
7. Fold in the sliced almonds.
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. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Carefully remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 20g
Carbohydrates: 28g
Protein: 6g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use chopped walnuts or pecans instead of sliced almonds.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Add 1 tsp of cinnamon to the batter for a warm, spicy flavor.
- Top the cake with a coconut glaze or frosting for extra sweetness.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the batter, as this can make the cake tough.
- Toast the sliced almonds before adding them to the batter for extra flavor.
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 (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, and dust it with powdered sugar for a pretty finish.
Garnishes:
Top the cake with additional sliced almonds or shredded coconut for extra texture.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
Fresh fruit or a side salad would be a nice accompaniment to this cake.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is undercooked in the center, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to bake. Check that all ingredients are fresh and not expired.
Food history:
Garash cake is a traditional Hungarian dessert that is typically made with walnuts or poppy seeds. This version uses almonds and coconut for a unique twist.
Flavor profiles:
This cake is nutty, sweet, and slightly tropical thanks to the addition of coconut.
Serving suggestions:
Serve this cake as a dessert or as a sweet breakfast treat.
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