Ingredients with Measurements:
- 1 etrog (citron)
- 2 oranges
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- Electric mixer
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the etrog and oranges into small pieces, removing any seeds.
3. In a food processor, pulse the etrog and oranges until they are finely chopped.
4. In a mixing bowl, combine the chopped etrog and oranges with the sugar, vegetable oil, and eggs. Mix well.
5. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
7. Line a 9-inch cake pan with parchment paper and pour the batter into the pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 44g
Protein: 6g
Substitutions for ingredients:
- You can use any type of citrus fruit in place of the etrog, such as lemon or grapefruit.
- If you don't have almond flour, you can use all-purpose flour instead.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Top the cake with a glaze made from powdered sugar and orange juice.
Tips and tricks:
- Be sure to remove any seeds from the etrog and oranges before pulsing them in the food processor.
- To make the cake more moist, add 1/4 cup of Greek yogurt to the batter.
- Dust the top of the cake with powdered sugar before serving for a decorative touch.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 1 month.
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 decorative cake stand.
- Garnish the cake with slices of citrus fruit.
Garnishes:
- Slices of citrus fruit
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
- If the cake is too moist, add a tablespoon of all-purpose flour to the batter.
Food safety advice:
- Be sure to wash the etrog and oranges thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Etrog is a citrus fruit that is traditionally used in Jewish holiday rituals, such as Sukkot.
- This cake is a modern twist on traditional Jewish cuisine.
Flavor profiles:
- The cake has a sweet and tangy flavor, with a subtle nuttiness from the almond flour.
Serving suggestions:
- Serve the cake as a dessert after a meal.
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Region: Israeli