Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1/2 cup raisins
- 1/2 cup almonds, chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wooden spoon
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
5. Fold in the raisins, almonds, and vanilla extract.
6. Pour the batter into the prepared pan and smooth the top with a wooden spoon.
7. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 43g
Protein: 6g
Sodium: 190mg
Sugar: 19g
Substitutions for ingredients:
- You can use any type of nuts instead of almonds, such as walnuts or pecans.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the batter for a spiced flavor.
- Drizzle the top of the cake with a simple glaze made from powdered sugar and milk.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this can result in a tough cake.
- Soak the raisins in warm water for 10 minutes before adding them to the batter to plump them up.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 10 minutes or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
Top the cake with a handful of toasted almonds or raisins.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
If the cake is too dry, try adding an extra tablespoon of milk to the batter. If it is too moist, reduce the amount of milk used.
Food safety advice:
Make sure to properly store the cake to prevent any spoilage.
Food history:
Orobica Torta is a traditional Italian cake from the Lombardy region. It is typically made with almonds and raisins and is often served during the Christmas season.
Flavor profiles:
The cake is sweet and nutty, with a hint of vanilla and a chewy texture from the raisins.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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Region: Italian