Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 cup ricotta cheese
- 1/2 cup freshly squeezed clementine juice
- 1 tablespoon clementine zest
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the sugar and butter until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the ricotta cheese, clementine juice, zest, and vanilla extract. Mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 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 before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Total fat: 13g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 200mg
Total carbohydrates: 38g
Dietary fiber: 0g
Total sugars: 25g
Protein: 5g
Substitutions for ingredients:
- You can use orange juice and zest instead of clementine juice and zest.
- You can use lemon juice and zest instead of clementine juice and zest.
- You can use mascarpone cheese instead of ricotta cheese.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the batter before baking.
- Add 1/2 cup dried fruit, such as cranberries or raisins, to the batter before baking.
- Add 1/2 cup chocolate chips to the batter before baking.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use freshly squeezed clementine juice for the best flavor.
- Dust the top of the cake with powdered sugar before serving.
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 oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust the top with powdered sugar. Garnish with fresh clementine slices.
Garnishes:
Fresh clementine slices, powdered sugar
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad, whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all equipment thoroughly before starting.
- Use a food thermometer to ensure the cake is cooked to the proper temperature.
Food history:
The clementine is a hybrid of the mandarin orange and was first discovered in Algeria in the early 20th century. Ricotta cheese has been used in Italian cuisine for centuries.
Flavor profiles:
The cake has a light and fluffy texture with a sweet and tangy flavor from the clementine juice and zest.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat for breakfast or brunch.
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Region: Italian