Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon caraway seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon grated orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup whole milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, salt, and caraway seeds.
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. Add the orange zest and orange juice and mix until well combined.
6. Gradually add the flour mixture and milk, alternating between the two, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Fat: 12g
Carbohydrates: 42g
Protein: 4g
Sodium: 200mg
Sugar: 27g
Substitutions for ingredients:
- Caraway seeds can be substituted with fennel seeds or anise seeds.
- Whole milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for added texture.
- Replace the orange zest and juice with lemon zest and juice for a different citrus flavor.
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Use a zester to get the orange zest finely grated.
- Don't overmix the batter, as this can result in a tough cake.
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 for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
Garnish with fresh orange slices and a sprig of mint.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food.
Food history:
Caraway seeds have been used in baking for centuries, particularly in German and Scandinavian cuisine.
Flavor profiles:
The cake has a subtle orange flavor with a hint of caraway seeds, which add a slightly savory note.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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Region: German