Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup cuberdon candies, crushed
Special equipment needed:
- 9-inch springform pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the springform pan with butter or cooking spray.
2. In a food processor or blender, pulse the flour, sugar, butter, baking powder, and salt until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the crushed cuberdon candies.
6. Pour the batter into the prepared pan and spread it out evenly.
7. In a small bowl, mix together 1/4 cup of flour, 1/4 cup of sugar, and 1/4 cup of cuberdon candies. Sprinkle the mixture over the top of the cake batter.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing the sides of the pan and transferring the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 45g
Protein: 4g
Sodium: 130mg
Sugar: 28g
Substitutions for ingredients:
- Cuberdon candies can be substituted with any hard candy of your choice.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Use different flavors of hard candy to create a unique flavor profile.
Tips and tricks:
- Crush the cuberdon candies in a plastic bag with a rolling pin or use a food processor to make the process easier.
- Make sure the butter is cold and cubed to ensure a crumbly texture in the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar for a simple presentation.
Garnishes:
Garnish with fresh berries or whipped cream for added flavor and texture.
Pairings:
Pair with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of ice cream for a decadent dessert.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the crumble topping is too dry, add a tablespoon of butter to the mixture.
Food safety advice:
Make sure to properly store the cake to prevent any foodborne illnesses.
Food history:
Cuberdon candies, also known as "noses," are a traditional Belgian candy that originated in Ghent in the 19th century.
Flavor profiles:
The cake has a sweet and fruity flavor with a crumbly texture and a crunchy crumble topping.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack with a cup of coffee or tea.
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Region: Belgian