Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 2 large eggs
- 1/2 cup sliced almonds
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Loaf pan
- Parchment paper
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, almond flour, sugar, salt, baking powder, and baking soda.
3. In another mixing bowl, beat the softened butter with an electric mixer until creamy.
4. Add the sour cream, orange juice, orange zest, and eggs to the butter mixture. Beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the sliced almonds.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the pan de nata cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
1 loaf (8-10 servings)
Nutritional information:
Calories: 290
Fat: 17g
Carbohydrates: 30g
Protein: 5g
Sodium: 240mg
Sugar: 16g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Sour cream can be substituted with Greek yogurt or buttermilk.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Replace the orange juice and zest with lemon juice and zest for a lemony flavor.
- Add 1 teaspoon of cinnamon to the batter for a spicy kick.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Do not overmix the batter, as it can result in a dense and tough pan de nata.
- Toast the sliced almonds before folding them into the batter for a nuttier flavor.
- Serve the pan de nata warm with a dollop of whipped cream or vanilla ice cream.
Storage instructions:
Store the pan de nata in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pan de nata, wrap it in foil and warm it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Slice the pan de nata into thick slices and arrange them on a serving platter. Dust with powdered sugar and garnish with fresh orange slices.
Garnishes:
- Fresh orange slices
- Whipped cream
- Powdered sugar
- Sliced almonds
Pairings:
- Hot coffee or tea
- Fresh fruit salad
- Vanilla ice cream
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the pan de nata is too dry, add a tablespoon of orange juice or sour cream to the batter.
- If the pan de nata is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the pan de nata in an airtight container to prevent contamination.
Food history:
Pan de nata is a traditional Portuguese sweet bread that is typically served for breakfast or as a snack. It is made with flour, sugar, butter, and eggs, and often flavored with cinnamon or lemon zest.
Flavor profiles:
The orange and almond pan de nata has a sweet and nutty flavor, with a hint of citrus from the orange juice and zest.
Serving suggestions:
Serve the pan de nata warm or at room temperature, sliced into thick pieces. It can be enjoyed on its own or with a cup of coffee or tea.
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Region: Portuguese