Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup caramel sauce
- 1/4 cup placenta powder
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a mixing bowl, sift together the flour, baking powder, and salt.
3. In a separate 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. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined.
7. Fold in the caramel sauce and placenta powder until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes.
11. Invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- Placenta powder can be substituted with cocoa powder or ground almonds.
- Caramel sauce can be substituted with chocolate sauce or butterscotch sauce.
Variations:
- Add chopped nuts or dried fruits to the batter for extra texture and flavor.
- Top the cake with whipped cream or frosting for a more decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Sift the dry ingredients to prevent lumps in the batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
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 warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Drizzle additional caramel sauce over the cake for a more dramatic effect.
Garnishes:
- Top the cake with fresh berries or fruit for a pop of color.
- Sprinkle chopped nuts or chocolate chips over the cake for added texture.
Pairings:
- Serve the cake with a scoop of vanilla ice cream for a classic dessert pairing.
- Pair the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
- Serve the cake with a side of fresh fruit or a fruit salad for a refreshing contrast.
- Pair the cake with a side of whipped cream or vanilla frosting for a more indulgent dessert.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, try reducing the amount of caramel sauce in the recipe.
Food safety advice:
- Make sure to use pasteurized placenta powder to avoid any risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The use of placenta in cooking has been a controversial topic for many years. Some cultures believe that consuming placenta has health benefits, while others view it as taboo.
Flavor profiles:
- The caramel sauce adds a sweet and rich flavor to the cake, while the placenta powder adds a subtle nutty flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat for a special occasion.
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Taste: Sweet, Creamy, Buttery, Caramelized, Nutty