Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 cup blanched almonds, finely chopped
- 2 tablespoons turbinado sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Medium-sized bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the almond extract and mix until combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Fold in the chopped almonds.
8. Pour the batter into the prepared cake pan and sprinkle with the turbinado sugar.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Calories: 456; Fat: 22.3g; Saturated Fat: 10.8g; Cholesterol: 97mg; Sodium: 218mg; Carbohydrates: 57.2g; Fiber: 2.2g; Sugar: 30.3g; Protein: 7.3g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or coconut oil
- Almond extract: Can be substituted with vanilla extract
- Blanched almonds: Can be substituted with slivered almonds or chopped walnuts
Variations:
- Add 1 cup of fresh or frozen blueberries to the batter for a blueberry almond cake.
- Add 1 cup of shredded coconut to the batter for a coconut almond cake.
- Add 1 cup of chopped dark chocolate to the batter for a chocolate almond cake.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- To blanch almonds, place them in a bowl and cover with boiling water. Let sit for 1 minute, then drain and rinse with cold water.
- To make sure the cake is cooked through, insert a toothpick into the center and make sure it comes out clean.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream and a sprinkle of chopped almonds.
Garnishes:
Whipped cream, chopped almonds, fresh berries.
Pairings:
Serve with a cup of coffee or a glass of almond milk.
Suggested Side Dishes:
Fresh fruit salad, roasted vegetables, or a green salad.
Troubleshooting Advice:
If the cake is overbaked, it will be dry. To prevent this, make sure to check the cake with a toothpick before removing it from the oven.
Food Safety Advice:
Make sure all ingredients are at room temperature before beginning.
Food History:
The Santiago Almond Cake is a traditional cake from the city of Santiago, Chile. It is a popular dessert served during the holidays and special occasions.
Flavor Profiles:
This cake has a sweet almond flavor with a hint of vanilla.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: Spanish