Ingredients with Measurements:
- 1 placenta, cleaned and chopped
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup butter, softened
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup milk
Special equipment needed:
- Food processor
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the placenta until it is finely chopped.
3. In a mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the chopped placenta, almond flour, baking powder, vanilla extract, and salt. Mix until well combined.
6. Gradually add the milk and mix until the batter is smooth.
7. Line a 9-inch cake pan with parchment paper.
8. Pour the batter into the prepared cake pan.
9. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Let the cake cool completely before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 55-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 25g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or any other nut flour.
- Butter can be substituted with coconut oil or vegetable oil.
- Milk can be substituted with almond milk or any other non-dairy milk.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Top the cake with sliced almonds before baking for a crunchy texture.
- Add 1 tsp of cinnamon to the batter for a warm and spicy flavor.
Tips and tricks:
- Make sure to clean the placenta thoroughly before using it in the recipe.
- If the batter is too thick, add a little more milk to thin it out.
- To make the cake extra moist, brush it with a simple syrup made with equal parts sugar and water before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar for a simple and elegant presentation.
Garnishes:
Top the cake with whipped cream and sliced almonds for a beautiful and delicious garnish.
Pairings:
Serve the cake with a cup of coffee or tea for a perfect afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add a little more milk to the batter.
- If the cake is too moist, bake it for a few more minutes.
Food safety advice:
Make sure to clean the placenta thoroughly before using it in the recipe. Always handle raw meat with care and follow proper food safety guidelines.
Food history:
Placenta has been used in traditional medicine for centuries and is believed to have many health benefits. It is also used in some cultures as a food source.
Flavor profiles:
The almond flour gives the cake a nutty and slightly sweet flavor, while the placenta adds a rich and savory taste.
Serving suggestions:
Serve the cake as a dessert or as a unique addition to a brunch menu.
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