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 almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- Sliced almonds for topping
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, beat 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. Beat in the almond extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and beat until just combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Sprinkle sliced almonds on top of the batter.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 27g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with ground almonds.
- Almond extract can be substituted with vanilla extract.
Variations:
- Add sliced peaches or apricots on top of the batter before baking.
- Add a layer of raspberry jam in the middle of the cake.
- Top the cake with whipped cream and fresh berries.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- 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.
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 and dust with powdered sugar.
Garnishes:
Top the cake with whipped cream and sliced almonds.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
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 a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake.
Food history:
Dutch almond cake, also known as amandelkoek, is a traditional Dutch cake that is often served with coffee or tea.
Flavor profiles:
The cake has a nutty and sweet flavor with a hint of almond.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Region: Dutch