Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of shredded coconut
- 1 cup of sugar
- 1 cup of orange juice
- 1/2 cup of vegetable oil
- 4 eggs
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- Grated zest of 1 orange
Special Equipment Needed:
- A large mixing bowl
- A hand mixer or stand mixer
- A 9-inch cake pan
- 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 large mixing bowl, combine the rice flour, shredded coconut, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the orange juice, vegetable oil, eggs, and orange zest.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
- Total time: 50-55 minutes
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 40g
- Protein: 4g
- Fiber: 2g
- Sugar: 22g
- Sodium: 190mg
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or gluten-free flour.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Orange juice can be substituted with any other fruit juice.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter.
- Replace the orange zest with lemon zest for a different citrus flavor.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
Tips and Tricks:
- Make sure to grease the cake pan well and line the bottom with parchment paper to prevent the cake from sticking.
- Use room temperature eggs for best results.
- Don't overmix the batter, 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 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:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with whipped cream or frosting.
- Serve the cake with a side of fresh fruit.
Garnishes:
- Top the cake with fresh orange slices or coconut flakes.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil or orange juice to the batter.
- If the cake is too wet, try adding a tablespoon of rice flour to the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Bolo de Arroz com Coco e Laranja is a traditional Brazilian cake that combines rice flour, coconut, and orange flavors.
Flavor Profiles:
- This cake has a sweet and citrusy flavor, with a subtle coconut undertone.
Serving Suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: Portuguese