Ingredients with Measurements:
- 1 1/2 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
- 1/2 cup whole milk
- 1/4 cup fresh clementine juice
- 1 tablespoon grated clementine zest
- 1 tablespoon finely chopped fresh rosemary
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Zester
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, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
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 milk and clementine juice, beginning and ending with the flour mixture.
6. Stir in the clementine zest and rosemary.
7. Pour the batter into the prepared pan and smooth the top.
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 turn it out onto a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 310
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 80mg
- Sodium: 240mg
- Total carbohydrates: 43g
- Dietary fiber: 1g
- Sugars: 28g
- Protein: 4g
Substitutions for ingredients:
- Instead of clementines, you can use oranges or tangerines.
- Instead of fresh rosemary, you can use dried rosemary.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter.
- Replace the clementine juice with lemon juice for a tangier flavor.
- Add 1/2 cup dried cranberries or raisins to the batter.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a zester to grate the clementine zest finely.
- Let the cake cool completely before slicing it.
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 warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh rosemary sprigs
- Clementine slices
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before preparing the cake.
Food history:
- Clementines are a hybrid of mandarin oranges and were first discovered in Algeria in the early 20th century.
Flavor profiles:
- The cake has a sweet and citrusy flavor with a hint of rosemary.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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