Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup medlar pulp (about 10 medlars)
- 1/2 cup chopped walnuts
- 1/4 cup milk
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the medlar pulp and chopped walnuts, 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. 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. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 270mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 15g
Protein: 4g
Substitutions for ingredients:
- Medlars can be substituted with persimmons or apricots.
- Walnuts can be substituted with pecans or almonds.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced cake.
- Add 1/2 cup of raisins or chopped dried apricots to the batter for extra sweetness.
- Top the cake with a cream cheese frosting or a dusting of powdered sugar.
Tips and tricks:
- To extract the medlar pulp, cut the medlars in half and scoop out the flesh with a spoon.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- 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, wrap it in aluminum foil and warm it in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar. Garnish with fresh medlar slices and chopped walnuts.
Garnishes:
Fresh medlar slices and chopped walnuts.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of medlar pulp or adding an extra tablespoon of flour to the batter.
Food safety advice:
Make sure to wash the medlars thoroughly before using them in the recipe.
Food history:
Medlars are an ancient fruit that have been cultivated since Roman times. They were popular in medieval Europe, where they were used to make jellies and preserves.
Flavor profiles:
The medlar pulp adds a sweet and tangy flavor to the cake, while the walnuts add a nutty crunch.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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