Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup white chocolate chips, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom 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 together the softened butter and granulated sugar using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the melted white chocolate chips, milk, 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 smooth the top with a spatula.
8. Sprinkle the sliced almonds evenly over the top of the cake batter.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. 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.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 20g
Carbohydrates: 46g
Protein: 6g
Sodium: 200mg
Sugar: 31g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1/2 cup of fresh raspberries or blueberries to the batter for a fruity twist.
- Drizzle melted white chocolate over the top of the cooled cake for an extra decadent touch.
- Add 1 tsp of almond extract to the batter for a stronger almond flavor.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender and moist cake.
- Do not overmix the batter once the dry ingredients are added, as this can result in a tough cake.
- Toast the sliced almonds before adding them to the top of the cake for extra flavor and crunch.
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 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar for a simple and elegant presentation.
Garnishes:
Garnish the cake with fresh berries or whipped cream for a beautiful and delicious touch.
Pairings:
Pair the cake with a cup of hot coffee or tea for a cozy and comforting treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream for a delicious dessert.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is not cooked through after the recommended baking time, continue baking it in 5-minute increments until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to properly store the cake to prevent any potential foodborne illnesses.
Food history:
Almond cakes have been enjoyed for centuries in Europe, particularly in Italy and France. White chocolate was invented in Switzerland in the 1930s and has since become a popular ingredient in desserts around the world.
Flavor profiles:
This cake is rich and buttery with a subtle almond flavor and a sweet white chocolate finish.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of coffee or tea.
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