Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (walnuts, almonds, or hazelnuts)
- 1/2 cup caramel sauce
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease a 9-inch cake pan and line the bottom with parchment paper.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift the flour and baking powder into the bowl and mix until just combined.
6. Add the milk and vanilla extract and mix until the batter is smooth.
7. Fold in the chopped nuts.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once the cake is cool, drizzle the caramel sauce over the top and sprinkle with additional chopped nuts.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake, serving 8-10 people.
Nutritional information:
Calories: 365
Fat: 18g
Saturated Fat: 8g
Cholesterol: 94mg
Sodium: 78mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 25g
Protein: 7g
Substitutions for ingredients:
- You can use any type of nuts you prefer or have on hand.
- You can use store-bought caramel sauce or make your own by melting 1 cup of sugar in a saucepan over medium heat until it turns amber in color, then adding 1/2 cup of heavy cream and stirring until smooth.
Variations:
- You can add 1/2 cup of raisins or dried cranberries to the batter for a fruity twist.
- You can substitute the caramel sauce with chocolate sauce or fruit compote.
Tips and tricks:
- Make sure your butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the flour to avoid a tough cake.
- Let the cake cool completely before adding the caramel sauce to prevent it from melting.
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 warm.
Presentation ideas:
Serve the cake on a cake stand and drizzle additional caramel sauce over the top. You can also sprinkle some powdered sugar or cocoa powder for a decorative touch.
Garnishes:
Top the cake with whipped cream, fresh berries, or a sprinkle of chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
This cake is delicious on its own, but you can also serve it with a side of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake to prevent contamination.
Food history:
Sobao Pasiego is a traditional cake from the Pasiego region of Cantabria, Spain. It is typically made with flour, sugar, eggs, and butter, and sometimes flavored with anise or lemon zest.
Flavor profiles:
This cake is sweet and nutty with a rich caramel flavor.
Serving suggestions:
Serve the cake as a dessert or a sweet snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Sweet, Nutty, Caramelized, Rich