Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup raspberry jam
- 1/2 cup almond milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Add the raspberry jam, almond milk, lemon juice, and lemon zest to the butter mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth out the top with a rubber spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Once the cake is cool, spread a layer of raspberry-almond curd on top of the cake.
11. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 15g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 250mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- You can use any flavor of jam you prefer instead of raspberry jam.
- If you don't have almond milk, you can use regular milk instead.
- You can use lime zest instead of lemon zest.
Variations:
- You can add sliced almonds on top of the cake before baking for added texture.
- You can substitute the raspberry jam with strawberry or blueberry jam for a different flavor.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Don't overmix the batter once you add the dry ingredients to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
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 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh raspberries for added color and flavor.
Garnishes:
- Fresh raspberries
- Sliced almonds
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding more raspberry-almond curd on top.
- If the cake is too moist, try increasing the baking time or reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the cake.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Curd cakes have been a popular dessert in England since the 17th century.
Flavor profiles:
- The cake has a sweet and tangy flavor from the raspberry-almond curd and lemon zest.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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