Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup black treacle
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup ground almonds
- 1/2 cup powdered sugar
- 1 egg white
- 1/2 tsp almond extract
Special equipment needed:
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Add the black treacle, milk, salt, cinnamon, nutmeg, ginger, and cloves to the mixing bowl. Mix until well combined.
4. Gradually add the flour to the mixing bowl, mixing until a dough forms.
5. Roll out the dough on a floured surface to fit the prepared baking pan. Press the dough into the bottom of the pan.
6. In a separate mixing bowl, combine the ground almonds, powdered sugar, egg white, and almond extract. Mix until a paste forms.
7. Spread the almond paste over the dough in the baking pan.
8. Bake the Pontefract Cake for 20-25 minutes or until the edges are golden brown.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
10. Once cooled, cut the cake into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 9-12 servings
Nutritional information:
Calories: 240
Fat: 12g
Carbohydrates: 31g
Protein: 3g
Substitutions for ingredients:
- Black treacle can be substituted with molasses.
- Ground almonds can be substituted with almond flour.
- Almond extract can be substituted with vanilla extract.
Variations:
- Add chopped dried fruits, such as raisins or currants, to the almond paste.
- Add a pinch of sea salt to the almond paste for a sweet and salty flavor.
- Top the cooled cake with a drizzle of melted dark chocolate.
Tips and tricks:
- Use a pastry brush to evenly spread the almond paste over the dough.
- To make cutting the cake easier, chill it in the refrigerator for 30 minutes before cutting.
- Store the cake in an airtight container at room temperature for up to 3 days.
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 5-10 minutes or until warmed through.
Presentation ideas:
Serve the Pontefract Cake on a platter with a dusting of powdered sugar and a sprinkle of ground cinnamon.
Garnishes:
Garnish the cake with a dollop of whipped cream and a sprinkle of chopped almonds.
Pairings:
Serve the Pontefract Cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Pontefract Cake with a side of fresh fruit, such as sliced strawberries or raspberries.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the almond paste is too dry, add a little more egg white.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all equipment thoroughly before starting.
Food history:
Pontefract Cake is a type of liquorice confectionery that originated in the town of Pontefract in West Yorkshire, England.
Flavor profiles:
The Pontefract Cake has a sweet and spicy flavor with a hint of almond.
Serving suggestions:
Serve the Pontefract Cake as a dessert or as a sweet snack.
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Region: British