Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1/2 cup milk
- 1/2 cup longan fruit, peeled and chopped
- 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
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. 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 separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and mix well.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Fold in the chopped longan fruit.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Sprinkle the sliced almonds on top of the batter.
10. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Run a knife around the edge of the cake to loosen it from the pan, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 20g
Saturated Fat: 8g
Cholesterol: 102mg
Sodium: 211mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 30g
Protein: 8g
Substitutions for ingredients:
- Longan fruit can be substituted with lychee fruit or canned fruit cocktail.
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Substitute the longan fruit with fresh or frozen berries for a berry almond cake.
- Add 1 tsp of cinnamon to the batter for a spiced almond cake.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with fresh longan fruit or sliced almonds.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too wet, reduce the amount of milk in the batter.
- If the cake is too dense, reduce the amount of flour in the batter.
Food safety advice:
Make sure to wash the longan fruit thoroughly before peeling and chopping.
Food history:
Longan fruit is a tropical fruit native to Southeast Asia. It is also known as "dragon's eye" because of its white flesh and black seed that resembles an eye. Almond flour is a gluten-free alternative to wheat flour that is made from ground almonds.
Flavor profiles:
This Longan and Almond Cake has a nutty and fruity flavor with a moist and tender crumb.
Serving suggestions:
Serve the Longan and Almond Cake as a dessert or as a sweet snack.
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Region: Chinese