Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup apricot jam
- 2 tablespoons butter, melted
- 2 tablespoons white sugar
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Stir in the raisins and walnuts.
5. Spread the batter evenly into the prepared pan.
6. In a small bowl, mix together the apricot jam and melted butter. Spread over the top of the cake.
7. Sprinkle with the remaining sugar.
8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 9-inch round cake
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for Ingredients
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the butter, you can use coconut oil or vegan butter.
- For the white sugar, you can use coconut sugar or maple syrup.
- For the eggs, you can use flax eggs or applesauce.
- For the milk, you can use almond milk or oat milk.
- For the raisins, you can use dried cranberries or chopped dates.
- For the walnuts, you can use pecans or almonds.
- For the apricot jam, you can use any other type of jam or preserves.
Variations:
- You can add other dried fruits such as cherries or blueberries.
- You can add spices such as cinnamon or nutmeg.
- You can add shredded coconut or chocolate chips.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy.
- Make sure to mix the dry ingredients together before adding to the creamed mixture.
- Make sure to spread the batter evenly into the prepared pan.
- Make sure to spread the apricot jam mixture over the top of the cake.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or ice cream.
- Sprinkle with powdered sugar or cocoa powder.
- Drizzle with melted chocolate or caramel sauce.
Garnishes:
- Chopped nuts
- Dried fruit
- Chocolate chips
- Sprinkles
Pairings:
- Coffee
- Tea
- Hot chocolate
- Vanilla ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
- Soup
Troubleshooting Advice:
- Make sure to preheat the oven before baking.
- Make sure to grease and flour the cake pan before adding the batter.
- Make sure to check the cake for doneness before removing from the oven.
Food Safety Advice:
- Make sure to wash your hands before handling any ingredients.
- Make sure to use clean utensils and equipment when preparing the cake.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
Aranygaluska is a traditional Hungarian dessert that is made with a cake base and topped with a layer of apricot jam. It is often served with coffee or tea and is a popular dessert for special occasions.
Flavor Profiles:
This classic Aranygaluska has a sweet and nutty flavor with hints of vanilla and apricot.
Serving Suggestions:
- Serve with a dollop of whipped cream or ice cream.
- Sprinkle with powdered sugar or cocoa powder.
- Drizzle with melted chocolate or caramel sauce.
Related Categories
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Region: Hungarian
Taste: Sweet, Buttery, Nutty, Cinnamon, Cinnamon-Y