Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup honey
- 1/4 cup milk
- 1/4 cup dried osmanthus flowers
Special equipment needed:
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the honey and milk until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the dried osmanthus flowers.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 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 before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 13g
Carbohydrates: 36g
Protein: 4g
Sodium: 100mg
Sugar: 19g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have dried osmanthus flowers, you can use other dried edible flowers like lavender or rose petals.
Variations:
- Add 1/2 cup of chopped nuts like almonds or walnuts for extra crunch.
- Substitute the honey with maple syrup or agave nectar for a different flavor.
Tips and tricks:
- Make sure to beat the butter and sugar until light and fluffy to ensure a tender crumb.
- Don't overmix the batter once you add the dry ingredients to avoid a tough cake.
- If the cake is browning too quickly, cover it with foil halfway through baking.
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 (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with honey for a simple presentation.
Garnishes:
Garnish with fresh osmanthus flowers or other edible flowers for a beautiful presentation.
Pairings:
Serve with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Pair with fresh fruit like berries or sliced peaches for a light and refreshing side dish.
Troubleshooting advice:
- If the cake is too dense, make sure you're using room temperature ingredients and not overmixing the batter.
- If the cake is dry, try reducing the baking time or adding a tablespoon of sour cream to the batter.
Food safety advice:
Make sure to use dried osmanthus flowers that are labeled for culinary use.
Food history:
Osmanthus is a fragrant flower native to Asia that is often used in teas and desserts. Honey osmanthus cake is a popular Chinese dessert that combines the delicate floral flavor of osmanthus with the sweetness of honey.
Flavor profiles:
This cake has a tender crumb with a delicate floral flavor from the osmanthus flowers and a subtle sweetness from the honey.
Serving suggestions:
Serve this cake as a dessert or a sweet afternoon snack.
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Region: Chinese