Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup fresh Kobayashi mikan juice
- 1 tbsp grated Kobayashi mikan zest
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Zester
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar with an electric mixer until light and fluffy.
4. Beat in eggs, one at a time, then add vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk and Kobayashi mikan juice.
6. Fold in grated Kobayashi mikan zest.
7. Pour batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 295
Fat: 11g
Carbohydrates: 45g
Protein: 4g
Sodium: 240mg
Sugar: 27g
Substitutions for ingredients:
- Kobayashi mikan can be substituted with any other type of citrus fruit.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt added to the recipe.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Top the cake with whipped cream and fresh berries for a refreshing dessert.
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting the recipe.
- Do not overmix the batter to avoid a tough cake.
- Use a zester to grate the Kobayashi mikan zest finely.
- To make the cake extra moist, brush the top with a simple syrup made of equal parts sugar and water.
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 preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Drizzle the cake with a glaze made of powdered sugar and Kobayashi mikan juice.
- Top the cake with fresh slices of Kobayashi mikan.
Garnishes:
- Fresh mint leaves
- Candied orange peel
- Whipped cream
Pairings:
- Hot tea or coffee
- Vanilla ice cream
- Sparkling wine
Suggested Side Dishes:
- Fresh fruit salad
- Green salad with citrus vinaigrette
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, brush it with a simple syrup made of equal parts sugar and water.
- If the cake is too dense, make sure to not overmix the batter and use fresh baking powder and baking soda.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
Food Safety Advice:
- Wash hands and all equipment thoroughly before starting the recipe.
- Use fresh ingredients and check for expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food History:
Kobayashi mikan is a type of mandarin orange grown in Japan. It is known for its sweet and juicy flavor and is often used in desserts and drinks.
Flavor Profiles:
The Baked Kobayashi Mikan Cake has a sweet and tangy flavor with a subtle citrus aroma.
Serving Suggestions:
Serve the cake as a dessert or a sweet treat with tea or coffee.
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Region: Japanese