Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup almond flour
- 1/2 cup milk
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Special equipment needed:
- Loaf pan (9x5 inches)
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add almond flour and beat until well combined.
6. Gradually add the flour mixture and milk, alternating between the two, and beat until just combined.
7. Stir in orange zest, orange juice, vanilla extract, and almond extract.
8. Pour half of the batter into the prepared loaf pan.
9. Spread frangipane filling over the batter.
10. Pour remaining batter over the frangipane filling.
11. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 380
- Fat: 19g
- Carbohydrates: 48g
- Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Orange zest and juice can be substituted with lemon zest and juice.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture.
- Substitute the frangipane filling with cream cheese or jam.
Tips and tricks:
- Make sure to cream the butter and sugar well to ensure a light and fluffy cake.
- Do not overmix the batter to prevent a tough cake.
- Use room temperature ingredients to ensure even mixing.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the cake in a 350°F (175°C) oven for 10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
Garnishes:
- Top with fresh berries or whipped cream.
Pairings:
- Serve with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a side of yogurt.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, increase the baking time by 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before starting to prevent contamination.
- Use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Frangipane is a filling made with ground almonds, sugar, butter, and eggs that originated in France in the 16th century.
Flavor profiles:
- The cake has a nutty and citrusy flavor with a moist and tender crumb.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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