Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons matcha powder
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 1/4 cup dried osmanthus flowers
Special equipment needed:
- 8-inch cake pan
- Electric mixer
- Mixing bowls
- Sieve
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and set aside.
2. In a mixing bowl, sift together the flour, sugar, baking powder, salt, and matcha powder.
3. In another mixing bowl, whisk together the vegetable oil, eggs, and milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the dried osmanthus flowers.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it 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 (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 13g
Carbohydrates: 30g
Protein: 3g
Sodium: 160mg
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Sugar can be substituted with coconut sugar or honey.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
- Dried osmanthus flowers can be substituted with dried lavender or rose petals.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or walnuts, to the batter.
- Top the cake with a matcha glaze made with powdered sugar, matcha powder, and milk.
- Add 1/2 cup of chocolate chips to the batter for a chocolate matcha osmanthus cake.
Tips and tricks:
- Sift the dry ingredients to ensure a smooth batter.
- Do not overmix the batter, as this can result in a tough cake.
- Use room temperature eggs and milk for best results.
- Let the cake cool completely before slicing to prevent it from falling apart.
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 (175°C) for 5-10 minutes, or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar or matcha powder.
- Top the cake with fresh berries or whipped cream.
- Serve the cake with a cup of hot matcha tea.
Garnishes:
- Fresh berries
- Whipped cream
- Matcha powder
- Powdered sugar
Pairings:
- Matcha tea
- Green tea
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus dressing
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of oil or milk to the batter.
- If the cake is too dense, make sure to sift the dry ingredients and do not overmix the batter.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
Matcha is a type of powdered green tea that originated in China and was later introduced to Japan. It has been used in traditional Japanese tea ceremonies for centuries. Osmanthus flowers are commonly used in Chinese cuisine and are known for their sweet and fragrant aroma.
Flavor profiles:
This matcha osmanthus cake has a delicate and floral flavor with a subtle bitterness from the matcha powder.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with a cup of hot matcha tea.
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Region: Chinese