Ingredients with Measurements:
- 1 cup conkerberries, fresh or frozen
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Special equipment needed:
- 8-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
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 buttermilk and vanilla extract, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the conkerberries.
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 remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 220mg
Total carbohydrates: 32g
Dietary fiber: 1g
Total sugars: 17g
Protein: 4g
Substitutions for ingredients:
- If you can't find conkerberries, you can use blueberries or raspberries instead.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the batter.
- Top the cake with a cream cheese frosting or a simple glaze made with powdered sugar and lemon juice.
Tips and tricks:
- If using frozen conkerberries, thaw them before adding them to the batter.
- Don't overmix the batter, as this can result in a tough cake.
- To make the cake extra moist, brush it with a simple syrup made with equal parts sugar and water while it's still warm.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar. You can also top it with fresh conkerberries or other berries.
Garnishes:
Fresh conkerberries, whipped cream, or a sprinkle of chopped nuts.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Try reducing the baking time next time.
- If the cake is too dense, it may have been overmixed. Be sure to mix the batter until just combined.
Food safety advice:
Be sure to wash the conkerberries thoroughly before using them in the recipe.
Food history:
Conkerberries are native to Australia and have been used by Indigenous Australians for thousands of years for their medicinal properties.
Flavor profiles:
The conkerberries add a tart and slightly sweet flavor to the cake, which pairs well with the buttery and vanilla notes.
Serving suggestions:
Serve the cake as a dessert or a sweet treat with tea or coffee.
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