Ingredients with Measurements:
- 1 placenta, cleaned and diced
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, beat the butter and vegetable oil with an electric mixer until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the diced placenta and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Add the lemon juice, lemon zest, and vanilla extract, and mix until well combined.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 420
Total Fat: 21g
Saturated Fat: 8g
Cholesterol: 115mg
Sodium: 290mg
Total Carbohydrates: 51g
Dietary Fiber: 1g
Sugars: 32g
Protein: 7g
Substitutions for ingredients:
- Placenta can be substituted with liver or kidney.
- Vegetable oil can be substituted with canola oil or coconut oil.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup of shredded coconut to the batter.
- Add 1/2 cup of dried fruit, such as raisins or cranberries, to the batter.
Tips and Tricks:
- Make sure to clean the placenta thoroughly before using it in the recipe.
- Use fresh lemon juice and zest for the best flavor.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing it.
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 preheated oven at 350°F (180°C) for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
- Garnish the cake with fresh berries or sliced citrus fruit.
Garnishes:
- Powdered sugar
- Whipped cream
- Vanilla ice cream
- Fresh berries
- Sliced citrus fruit
Pairings:
- Hot tea or coffee
- Lemonade or iced tea
Suggested Side Dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting Advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
Food Safety Advice:
- Make sure to clean the placenta thoroughly before using it in the recipe.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food History:
Placenta has been used in traditional medicine and cuisine for centuries. In some cultures, it is believed to have healing properties and is consumed after childbirth. In recent years, placenta has gained popularity as an ingredient in gourmet cuisine.
Flavor Profiles:
This cake has a sweet and tangy flavor, with a hint of lemon and a rich, moist texture.
Serving Suggestions:
Serve this cake as a dessert or as a unique addition to a brunch menu.
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