Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Special Equipment Needed:
- 9-inch loaf pan
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is well combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Total fat: 17g
Saturated fat: 8g
Cholesterol: 90mg
Sodium: 110mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugar: 16g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Milk can be substituted with almond milk or coconut milk.
Variations:
- Lemon Genoa Cake: Add 1 tbsp of lemon zest to the batter and substitute the vanilla extract with lemon extract.
- Chocolate Genoa Cake: Add 1/4 cup of cocoa powder to the dry ingredients and substitute 1/4 cup of the all-purpose flour with 1/4 cup of unsweetened chocolate.
- Fruit and Nut Genoa Cake: Add 1/2 cup of chopped dried fruit and 1/2 cup of chopped nuts to the batter.
Tips and Tricks:
- Use room temperature butter and eggs for best results.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from crumbling.
- 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, wrap it in aluminum foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation Ideas:
Serve the cake on a cake stand or platter and dust the top with powdered sugar. Decorate with fresh berries or whipped cream.
Garnishes:
Powdered sugar, fresh berries, whipped cream, sliced almonds.
Pairings:
Coffee, tea, hot chocolate.
Suggested Side Dishes:
Fresh fruit salad, 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:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Wash your hands and all surfaces that come into contact with the ingredients to prevent contamination.
Food History:
Genoa cake originated in Italy and is traditionally made with almonds and candied fruit.
Flavor Profiles:
Sweet, nutty, vanilla.
Serving Suggestions:
Serve the cake as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian
Taste: Sweet, Buttery, Vanilla, Moist, Light, Vanilla-Flavored, buttery, vanilla-infused, moist