Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1 cup hawthorn berries, chopped
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the all-purpose flour, coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined.
6. Fold in the chopped hawthorn berries.
7. Pour the batter into the prepared cake 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, then remove it from the pan and transfer it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 49g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Coconut flour can be substituted with almond flour or all-purpose flour.
- Hawthorn berries can be substituted with cranberries or raspberries.
Variations:
- Add shredded coconut to the batter for extra coconut flavor.
- Top the cake with a coconut glaze or frosting.
- Add chopped nuts or chocolate chips to the batter for added texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use fresh hawthorn berries for the best flavor.
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 the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh hawthorn berries or coconut flakes.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh hawthorn berries
- Coconut flakes
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too moist, try reducing the amount of hawthorn berries in the batter.
Food safety advice:
- Make sure to wash the hawthorn berries thoroughly before using them in the recipe.
Food history:
- Hawthorn berries have been used in traditional medicine for centuries and are believed to have numerous health benefits.
Flavor profiles:
- The cake has a sweet and slightly tart flavor from the hawthorn berries, with a subtle coconut flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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