Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup Hanukkah gelt, chopped
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract, until just combined.
6. Fold in chopped Hanukkah gelt.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
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 before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 45g
Protein: 4g
Substitutions for ingredients:
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version of the cake.
- You can use any type of chocolate coins or candy in place of Hanukkah gelt.
Variations:
- You can add 1/2 cup of chopped nuts to the batter for added crunch.
- You can add 1/2 teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure to chop the Hanukkah gelt into small pieces to ensure it is evenly distributed throughout the cake.
- Use room temperature butter and eggs for best results.
- Don't overmix the batter, as this can result in a tough cake.
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:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Mint leaves
- Chocolate shavings
Pairings:
- Hot cocoa
- Coffee
- Tea
Suggested side dishes:
- Latkes
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too dense, make sure you are not overmixing the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Hanukkah gelt is a traditional gift of money given to Jewish children during the holiday of Hanukkah.
Flavor profiles:
- Sweet
- Chocolatey
- Buttery
Serving suggestions:
- Serve the cake as a dessert after a Hanukkah meal.
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Taste: Rich, Sweet, Chocolatey, Moist, Aromatic