Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup chestnuts, peeled and chopped
- 1/2 cup dates, pitted and chopped
- 1/2 cup water
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with vegetable oil.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs and vegetable oil together until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped chestnuts and dates.
6. Gradually add the water to the batter, stirring until smooth.
7. Pour the batter into the prepared cake pan.
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 transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 250
Fat: 13g
Carbohydrates: 32g
Protein: 3g
Substitutions for ingredients:
- You can use any type of nut instead of chestnuts, such as almonds or walnuts.
- You can use any type of dried fruit instead of dates, such as raisins or figs.
Variations:
- Add a teaspoon of cinnamon to the batter for a spiced flavor.
- Top the cake with whipped cream and extra chopped chestnuts and dates.
Tips and Tricks:
- Make sure to chop the chestnuts and dates into small pieces so they distribute evenly throughout the cake.
- Don't overmix the batter, as this can make the cake tough.
- If the cake is browning too quickly in the oven, cover it with foil for the remaining baking time.
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 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar for a decorative touch.
Garnishes:
Top the cake with whipped cream and extra chopped chestnuts and dates.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the cake with fresh fruit or a side salad for a balanced meal.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too wet, try reducing the amount of water in the recipe.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food History:
Chongyang Cake is a traditional Chinese cake that is typically eaten during the Chongyang Festival, which falls on the ninth day of the ninth lunar month.
Flavor Profiles:
This cake has a sweet and nutty flavor, with a moist and tender texture.
Serving Suggestions:
Serve the cake as a dessert or as a snack with tea or coffee.
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Region: Chinese