Ingredients with Measurements:
- 500g all-purpose flour
- 200g sugar
- 200g unsalted butter, softened
- 4 eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup honey
- 1/2 cup sliced almonds
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 it with parchment paper.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
10. Once the cake is cool, drizzle the honey over the top and sprinkle with sliced almonds.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 21g
Carbohydrates: 67g
Protein: 7g
Sodium: 200mg
Sugar: 37g
Substitutions for ingredients:
- You can use any type of nut instead of almonds, such as walnuts or pecans.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- Add lemon zest or orange zest to the batter for a citrusy twist.
- Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spicy flavor.
- Top the cake with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients to avoid a tough cake.
- Let the cake cool completely before drizzling the honey over the top to prevent it from melting too quickly.
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 350°F (180°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and sprinkle extra sliced almonds around the edges for a decorative touch.
Garnishes:
Sprinkle powdered sugar over the top of the cake for a snowy effect.
Pairings:
Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Pair the cake with fresh fruit, such as sliced strawberries or raspberries, for a refreshing contrast.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not rising properly, make sure your baking powder is fresh and not expired.
Food safety advice:
Store the cake in an airtight container to prevent it from drying out or absorbing any odors from the fridge.
Food history:
Sobao Pasiego is a traditional cake from the Pasiego region of Cantabria, Spain. It is typically made with flour, sugar, butter, eggs, and milk, and is often served with honey and almonds.
Flavor profiles:
The cake is sweet and buttery, with a subtle nuttiness from the sliced almonds and a floral sweetness from the honey.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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Region: Spanish