Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk
- 2 tablespoons vegetable oil
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Vanilla ice cream, for serving
Special Equipment Needed:
- 9-inch cake pan
- Whisk
- Spatula
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract.
4. Add the buttermilk and oil to the wet ingredients and whisk until combined.
5. Add the dry ingredients to the wet ingredients and whisk until just combined.
6. Fold in the walnuts and raisins.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
9. Serve with a scoop of vanilla ice cream.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 330
Fat: 15g
Carbohydrates: 42g
Protein: 6g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or vegetable shortening.
- Buttermilk: Can be substituted with regular milk or a mixture of 1 tablespoon of white vinegar or lemon juice and enough milk to make 1 cup.
- Walnuts: Can be substituted with any other type of nut, such as pecans or almonds.
- Raisins: Can be substituted with dried cranberries or chopped dates.
Variations:
- Add 1/2 teaspoon of ground cinnamon to the batter for a hint of spice.
- Replace the walnuts and raisins with 1/2 cup of chocolate chips.
- Add 1/2 cup of shredded coconut to the batter.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- Be sure not to overmix the batter, as this can cause the cake to be dense and dry.
- Let the cake cool completely before serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Place a slice of cake in a toaster oven or regular oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the cake on a cake stand with a scoop of vanilla ice cream.
- Dust the cake with powdered sugar for a decorative touch.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the cake stored in an airtight container at room temperature.
Food History:
Moorkop is a traditional Dutch cake that is believed to have originated in the 19th century. It is a spongy cake that is usually served with a scoop of vanilla ice cream.
Flavor Profiles:
This cake has a sweet and nutty flavor, with hints of vanilla and raisins.
Serving Suggestions:
This cake is best served warm with a scoop of vanilla ice cream.
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Region: Dutch