Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup calamondin orange juice
- 1 tablespoon calamondin orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the calamondin orange juice and zest.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Bake at 350°F (180°C)
Serving size:
Serves 8-10
Nutritional information:
Calories per serving: 330
Total fat: 12g
Saturated fat: 7g
Cholesterol: 85mg
Sodium: 280mg
Total carbohydrates: 52g
Dietary fiber: 1g
Sugars: 33g
Protein: 5g
Substitutions for ingredients:
- You can use regular oranges or other citrus fruits instead of calamondin oranges.
- You can use vegetable oil instead of butter.
- You can use buttermilk instead of regular milk.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Top the cake with a glaze made from powdered sugar and calamondin orange juice.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use fresh calamondin oranges for the best flavor.
- Don't overmix the batter or the cake will be tough.
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 (180°C) for 5-10 minutes or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh fruit.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Sliced calamondin oranges
- Candied orange peel
Pairings:
- Hot tea or coffee
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the cake.
- Use fresh ingredients and check for expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
Calamondin oranges are a small citrus fruit that originated in the Philippines. They are often used in Filipino cuisine and are known for their tart flavor and fragrant aroma.
Flavor profiles:
The calamondin orange cake has a sweet and tangy flavor with a subtle citrus aroma.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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