Andorran Gooey Butter Cake

Ingredients

The Andorran adaptation of the Gooey Butter Cake incorporates local flavors and ingredients to give it a unique twist. While the American version typically uses cream cheese in the filling, the Andorran version replaces it with a combination of fresh ricotta cheese and locally sourced honey. This substitution adds a subtle tanginess and enhances the cake's richness. Additionally, the Andorran version incorporates almond extract to infuse the cake with a delicate nutty flavor, paying homage to the region's love for almonds. We alse have the original recipe for Gooey Butter Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60ml) fresh ricotta cheese 1/4 cup (60ml) fresh ricotta cheese
• 2 large eggs 2 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9x9-inch baking dish.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, beating well after each addition. Stir in the almond extract and vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
5. 5.
   Pour the batter into the prepared baking dish and spread it evenly.
6. 6.
   In a small bowl, mix together the honey and ricotta cheese until well combined. Gently spread this mixture over the cake batter.
7. 7.
   Bake for 30-35 minutes, or until the top is golden brown and the center is slightly jiggly.
8. 8.
   Remove from the oven and let it cool completely in the baking dish.
9. 9.
   Once cooled, dust the cake with powdered sugar before serving.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use fresh ricotta cheese for the best texture and flavor.
• Almond extract — Use a high-quality almond extract to achieve a pronounced nutty flavor in the cake.

Tips & Tricks

• For an extra touch of sweetness, serve the cake with a drizzle of local honey.
• To add a crunchy element, sprinkle slivered almonds on top of the cake before baking.
• If you prefer a more pronounced almond flavor, you can increase the amount of almond extract slightly.
• Allow the cake to cool completely before cutting into it to achieve clean slices.
• This cake is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature.

Serving advice

Serve the Andorran Gooey Butter Cake at room temperature. Dust each slice with powdered sugar for an elegant presentation. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

To enhance the presentation, you can garnish each slice with a sprig of fresh mint or a dusting of cocoa powder. Serve the cake on a decorative platter or cake stand to make it the centerpiece of your dessert table.