Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup rose hip puree
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
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 medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and 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 rose hip puree and vanilla extract, 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 the top with a spatula.
8. Sprinkle the sliced almonds over the top of the cake.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 21g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- All-purpose flour can be substituted with gluten-free flour.
- Rose hip puree can be substituted with raspberry puree or strawberry puree.
Variations:
- Add 1/2 cup of chopped dried rose hips to the batter for extra texture and flavor.
- Substitute the sliced almonds with chopped pistachios or walnuts.
- Add 1 tsp of ground cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
- Dust the top of the cake with powdered sugar for a decorative touch.
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:
Serve the cake on a cake stand or plate, and dust the top with powdered sugar. Garnish with fresh rose hips or edible flowers.
Garnishes:
Fresh rose hips, edible flowers, powdered sugar.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more rose hip puree or a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes or reducing the amount of rose hip puree.
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:
Rose hips have been used for centuries in traditional medicine for their high vitamin C content. They are also used in cooking for their tart, fruity flavor.
Flavor profiles:
The cake has a nutty, slightly sweet flavor with a tangy, fruity finish from the rose hip puree.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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