Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed canistel fruit
- 1/2 cup whole milk
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and mashed canistel fruit.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just 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 into the center of the cake 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:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 270mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- Canistel fruit can be substituted with mashed ripe bananas or canned pumpkin puree.
- Whole milk can be substituted with almond milk or coconut milk.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the batter.
- Add 1 teaspoon ground cinnamon or nutmeg to the dry ingredients for a spiced cake.
- Top the cooled cake with whipped cream or cream cheese frosting.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Mash the canistel fruit until it is smooth and free of lumps.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing and serving.
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 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh fruit, such as sliced strawberries or raspberries.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Fresh fruit
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is dry, try adding an extra 1/4 cup of mashed canistel fruit or 1/4 cup of milk to the batter.
- If the cake is too moist, reduce the amount of mashed canistel fruit or milk in the batter.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all utensils before and after handling food.
- Use a clean, dry knife to cut the cake.
Food history:
Canistel fruit, also known as eggfruit, is native to Central America and the Caribbean. It is a tropical fruit with a sweet, custard-like flavor. Canistel cake is a popular dessert in the Caribbean and Latin America.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve the canistel cake as a dessert or as a sweet treat with coffee or tea.
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