Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
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, sugar, baking powder, and salt.
3. In a separate mixing bowl, beat the softened butter with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the orange juice, orange zest, and vanilla extract 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 sprinkle the sliced almonds on top.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 45g
Protein: 7g
Sodium: 200mg
Sugar: 30g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Orange juice can be substituted with lemon juice or grapefruit juice.
- Sliced almonds can be substituted with chopped pistachios or walnuts.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Substitute the orange zest with lemon zest for a tangy flavor.
- Add 1/2 cup of dried cranberries to the batter for a festive touch.
Tips and tricks:
- Make sure the butter is softened before beating it with an electric mixer.
- Use freshly squeezed orange juice for the best flavor.
- Do not overmix the batter as it can result in a tough cake.
- Toast the sliced almonds before adding them to the batter for a nuttier flavor.
Storage instructions:
Store the Torta Maria Luisa with Orange and Almond 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 for 5-10 minutes or until heated through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle it with a glaze made with powdered sugar and orange juice.
Garnishes:
Garnish the cake with fresh orange slices or whipped cream.
Pairings:
Serve the Torta Maria Luisa with Orange and Almond with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too moist, it may have been underbaked. Increase the baking time next time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Torta Maria Luisa is a traditional Italian cake that originated in the city of Naples.
Flavor profiles:
The Torta Maria Luisa with Orange and Almond has a nutty and citrusy flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: Spanish