Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup Bluebell Falls Cygnus cheese, crumbled
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the cake pan with butter or cooking spray.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, mix together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
7. Fold in the crumbled Bluebell Falls Cygnus cheese.
8. Pour the batter into the prepared cake pan.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 25g
Protein: 6g
Substitutions for ingredients:
- Bluebell Falls Cygnus cheese can be substituted with any other crumbly cheese, such as feta or goat cheese.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the cake.
Variations:
- Add chopped herbs, such as thyme or rosemary, to the batter for a savory twist.
- Top the cake with a drizzle of honey or a sprinkle of chopped nuts for added sweetness and texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter once the dry ingredients are added, as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Warm the cake 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 or plate and dust with powdered sugar for a simple and elegant presentation.
Garnishes:
Garnish the cake with fresh berries or a dollop of whipped cream for added flavor and color.
Pairings:
Pair the Bluebell Falls Cygnus Cake with a glass of white wine or a cup of tea for a delicious and satisfying snack.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a simple green salad for a balanced meal.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk or cheese in the recipe.
Food safety advice:
Make sure to wash your hands and all cooking utensils before preparing the cake to prevent the spread of bacteria.
Food history:
Bluebell Falls Cygnus cheese is a soft, crumbly cheese made from goat's milk in Ireland. It is named after the constellation Cygnus, which is said to resemble a flying swan.
Flavor profiles:
The Bluebell Falls Cygnus Cake has a rich and savory flavor, with a subtle tanginess from the cheese.
Serving suggestions:
Serve the Bluebell Falls Cygnus Cake as a savory snack or as a light lunch or dinner option.
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