Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1 tsp vanilla extract
- 1 cup fresh Ceylon gooseberries, chopped
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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 flour mixture to the butter mixture in three parts, alternating with the yogurt, beginning and ending with the flour mixture.
6. Stir in the vanilla extract and chopped Ceylon gooseberries.
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. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 42g
Protein: 4g
Sodium: 270mg
Sugar: 28g
Substitutions for ingredients:
- You can use sour cream instead of yogurt.
- You can use any other type of berries instead of Ceylon gooseberries.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or almonds, to the batter.
- Add 1 tsp of cinnamon or cardamom to the batter for a spiced version of the cake.
- Top the cake with whipped cream or frosting for a more decadent dessert.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Don't overmix the batter once you add the flour mixture to avoid a tough cake.
- If the cake is browning too quickly in the oven, cover it loosely with aluminum foil.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or decorate it with fresh Ceylon gooseberries.
Garnishes:
Fresh mint leaves or edible flowers.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check the oven temperature and baking time.
- If the cake is too dense, you may have overmixed the batter or used too much flour. Measure the ingredients carefully and mix the batter gently.
Food safety advice:
Make sure the eggs are fresh and the butter is properly stored in the refrigerator.
Food history:
Ceylon gooseberries, also known as star gooseberries, are native to Southeast Asia and are commonly used in Sri Lankan cuisine. They have a tart and tangy flavor and are rich in vitamin C.
Flavor profiles:
The cake has a light and fluffy texture with a slightly tangy flavor from the Ceylon gooseberries.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Region: Sri Lankan