Ingredients with Measurements:
- 1 cup of almond meal
- 1/2 cup of plain flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 cup of unsalted butter, softened
- 1/2 cup of caster sugar
- 2 eggs
- 1/2 cup of quandong jam
- 1/4 cup of milk
- 1/2 cup of slivered almonds
Special equipment needed:
- 20cm round cake tin
- Electric mixer
- Mixing bowls
- Spatula
- Baking paper
Step-by-step instructions:
1. Preheat the oven to 180°C. Grease and line the cake tin with baking paper.
2. In a mixing bowl, sift together the almond meal, plain flour, baking powder, and baking soda.
3. In another mixing bowl, beat the butter and caster sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the quandong jam and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined.
7. Fold in the slivered almonds.
8. Pour the batter into the prepared cake tin and smooth the surface with a spatula.
9. Bake for 35-40 minutes or until a skewer inserted in the center comes out clean.
10. Remove from the oven and let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
Preheat the oven to 180°C.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Per serving (based on 10 servings):
- Calories: 296
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 16g
- Protein: 6g
- Sodium: 138mg
Substitutions for ingredients:
- Almond meal: You can substitute almond meal with hazelnut meal or ground pistachios.
- Quandong jam: You can substitute with any other fruit jam of your choice.
- Slivered almonds: You can substitute with chopped walnuts or pecans.
Variations:
- Lemon and Almond Cake: Add the zest of one lemon to the batter for a citrusy twist.
- Chocolate and Almond Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth and fluffy mixture.
- Do not overmix the batter as this can result in a dense cake.
- Use a skewer to check if the cake is cooked through. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it to prevent it from crumbling.
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 180°C for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the cake with icing sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries
- Mint leaves
- Edible flowers
Pairings:
- A cup of tea or coffee
- A glass of milk
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt
Troubleshooting advice:
- If the cake is too dry, it may have been overcooked. Reduce the cooking time next time.
- If the cake is too moist, it may have been undercooked. Increase the cooking time next time.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before starting to cook.
- Store the cake in an airtight container to prevent contamination.
Food history:
Quandongs are native Australian fruits that have been used by Indigenous Australians for thousands of years. They are also known as desert peaches and have a tart and tangy flavor.
Flavor profiles:
This cake has a nutty and slightly sweet flavor with a hint of tartness from the quandong jam.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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Region: Australian