Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 egg
- 1 tbsp poppyseeds
- 1 tbsp orange zest
- 1/2 cup orange marmalade
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, and salt.
3. Add the softened butter and mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, poppyseeds, and orange zest.
5. Add the wet ingredients to the dry ingredients and mix until a dough forms.
6. Press the dough into the bottom of the prepared pan, making sure it is evenly distributed.
7. Spread the orange marmalade over the dough.
8. Sprinkle the sliced almonds over the marmalade.
9. Bake for 30-35 minutes, or until the edges are golden brown and the center is set.
10. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan.
11. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 44g
Protein: 5g
Sodium: 160mg
Sugar: 22g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Honey or maple syrup can be used in place of granulated sugar.
- Salted butter can be used in place of unsalted butter.
- Almond milk or soy milk can be used in place of milk.
- Lemon zest can be used in place of orange zest.
- Raspberry jam or apricot jam can be used in place of orange marmalade.
- Chopped walnuts or pecans can be used in place of sliced almonds.
Variations:
- Add 1/2 cup of fresh or frozen berries to the dough before pressing it into the pan.
- Drizzle a glaze made with powdered sugar and orange juice over the top of the cake after it has cooled.
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Use lemon poppyseed instead of orange poppyseed for a different flavor profile.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Use a fork to mix the dough until it resembles coarse crumbs.
- Press the dough firmly into the pan to ensure an even layer.
- Use a spoon to spread the marmalade evenly over the dough.
- Toast the sliced almonds in a dry pan for a few minutes before sprinkling them over the marmalade for extra flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the oven at 350°F (180°C) for 5-10 minutes before serving.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Fresh orange slices or mint leaves can be used as a garnish.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad would pair well with this cake.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked in the center, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to use clean hands and utensils when preparing the dough and cake.
Food history:
Butterkuchen is a traditional German cake that is often served for breakfast or as a dessert.
Flavor profiles:
This cake has a sweet and tangy flavor from the orange marmalade and a nutty flavor from the sliced almonds.
Serving suggestions:
Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: German