Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup calamondin orange juice (about 10-12 calamondin oranges)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 10-12 calamondin oranges, sliced into thin rounds
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Citrus juicer
- Knife
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
3. Add 2 large eggs and 1 teaspoon vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk and 1/2 cup calamondin orange juice, until just combined.
6. In a separate bowl, mix together 1/2 cup brown sugar and 1/4 cup melted butter.
7. Pour the brown sugar mixture into the bottom of a greased 9-inch round cake pan.
8. Arrange the sliced calamondin oranges on top of the brown sugar mixture.
9. Pour the cake batter over the oranges and smooth out the top.
10. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool for 5 minutes, then invert onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 50g
Protein: 3g
Sodium: 160mg
Sugar: 36g
Substitutions for ingredients:
- Regular oranges or tangerines can be used instead of calamondin oranges.
- Brown sugar can be substituted with granulated sugar.
Variations:
- Add 1 teaspoon of cinnamon to the cake batter for a spiced flavor.
- Top the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure to grease the cake pan well to prevent sticking.
- Use a sharp knife to slice the calamondin oranges thinly and evenly.
- Let the cake cool for at least 5 minutes before inverting it onto a serving plate.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm individual slices 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 platter with a dusting of powdered sugar on top.
Garnishes:
Garnish with fresh mint leaves or additional sliced calamondin oranges.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the cake sticks to the pan, run a knife around the edges before inverting it onto a serving plate.
- If the cake is too dry, try reducing the baking time or adding more milk to the batter.
Food safety advice:
Make sure to wash the calamondin oranges thoroughly before slicing and juicing them.
Food history:
Calamondin oranges are native to the Philippines and are a hybrid of mandarin oranges and kumquats.
Flavor profiles:
The cake has a sweet and tangy flavor from the calamondin oranges and brown sugar.
Serving suggestions:
Serve the cake warm or at room temperature.
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