Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut flakes
- 1/2 cup slivered almonds
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients until just blended. Fold in the coconut flakes and almonds.
4. Spread the batter evenly into the prepared pan.
5. Bake for 25 to 30 minutes in the preheated oven, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
6. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8
Nutritional Information:
Calories: 327 kcal
Carbohydrates: 37 g
Protein: 5 g
Fat: 17 g
Saturated Fat: 9 g
Cholesterol: 66 mg
Sodium: 200 mg
Potassium: 93 mg
Fiber: 2 g
Sugar: 16 g
Vitamin A: 495 IU
Calcium: 52 mg
Iron: 2 mg
Substitutions for Ingredients
- Butter: vegetable shortening or coconut oil
- White sugar: brown sugar or coconut sugar
- Eggs: egg replacer
- Coconut flakes: shredded coconut
- Slivered almonds: chopped walnuts or pecans
Variations:
- Add 1/2 cup of chopped dried fruit (such as apricots, cherries, or cranberries) to the batter.
- Replace the coconut flakes and almonds with 1/2 cup of chopped dark chocolate.
- Add 1 teaspoon of ground cinnamon or nutmeg to the batter.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be careful not to overmix the batter.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350 degree F (175 degree C) oven for 5 to 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Dust the top of the cake with powdered sugar.
- Drizzle the top of the cake with melted chocolate or caramel sauce.
Garnishes:
- Chopped nuts
- Coconut flakes
- Chocolate chips
- Dried fruit
- Sprinkles
Pairings:
- Coffee
- Tea
- Hot chocolate
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
- Ice cream sundae
Troubleshooting Advice:
- If the cake is too dry, try adding a few tablespoons of milk to the batter.
- If the cake is too dense, try adding an extra egg or a few tablespoons of oil to the batter.
Food Safety Advice:
- Store the cake in an airtight container in the refrigerator if not serving immediately.
- Discard any leftovers after 3 days.
Food History:
Torta Setteveli is a traditional Italian cake that is believed to have originated in the Veneto region. It is usually served as a dessert or snack and is often enjoyed with coffee or tea.
Flavor Profiles:
This cake has a sweet, nutty flavor with notes of coconut and almond.
Serving Suggestions:
- Serve as a dessert or snack.
- Enjoy with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A