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
- 1/2 cup whole milk
- 1 cup crab-apple flowers, washed and dried
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Arrange the crab-apple flowers on top of the batter, gently pressing them into the surface.
8. Bake for 30-35 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, then transfer it to a wire rack to cool completely.
10. In a double boiler or microwave-safe bowl, melt the chocolate chips and coconut oil together until smooth.
11. Dip the crab-apple flowers into the melted chocolate, using a fork to coat them evenly.
12. Place the chocolate-dipped flowers on a piece of parchment paper to set.
13. Once the chocolate has hardened, arrange the flowers on top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 375
Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 220mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Crab-apple flowers can be substituted with any edible flowers of your choice.
- Coconut oil can be substituted with vegetable oil or butter.
Variations:
- Add 1/2 cup of chopped nuts to the cake batter for added texture.
- Use white chocolate or milk chocolate instead of semi-sweet chocolate for the dipping sauce.
- Add a teaspoon of cinnamon or nutmeg to the cake batter for a spiced flavor.
Tips and Tricks:
- Make sure to wash and dry the crab-apple flowers thoroughly before using them in the recipe.
- Use a toothpick to test the doneness of the cake. If it comes out clean, the cake is ready.
- To prevent the chocolate from seizing, make sure that the bowl and utensils are completely dry before melting the chocolate.
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:
Serve the cake on a cake stand or platter and decorate with additional chocolate-dipped flowers.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food Safety Advice:
Make sure to use edible flowers that are safe for consumption. Avoid using flowers that have been treated with pesticides or other chemicals.
Food History:
Crab-apple flowers have been used in traditional medicine for centuries. They are believed to have anti-inflammatory and antioxidant properties.
Flavor Profiles:
This cake has a light and fluffy texture with a subtle sweetness. The chocolate-dipped crab-apple flowers add a delicate floral flavor and a touch of decadence.
Serving Suggestions:
Serve this cake as a dessert or as a special treat for a tea party or brunch.
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Taste: Sweet, Tart, Chocolatey, Fruity, Moist