Ingredients with Measurements:
- 1 cup murta berries
- 1 cup quince paste (membrillo)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the murta berries and quince paste.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 352
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 72mg
- Sodium: 236mg
- Carbohydrates: 58g
- Fiber: 1g
- Sugar: 43g
- Protein: 4g
Substitutions for ingredients:
- Murta berries can be substituted with blueberries or raspberries.
- Quince paste (membrillo) can be substituted with apricot or peach jam.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the batter for extra crunch.
- Top the cake with a cream cheese frosting or whipped cream.
Tips and tricks:
- Make sure the butter is softened before mixing it with the sugar to ensure a smooth batter.
- Fold in the murta berries and quince paste gently to avoid crushing the berries.
- 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 for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh murta berries or sliced quince paste can be used as a garnish.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a green salad can be served as a side dish.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of quince paste.
Food safety advice:
- Make sure to wash the murta berries thoroughly before using them in the recipe.
Food history:
- Murta berries are native to Chile and are commonly used in traditional Chilean cuisine.
Flavor profiles:
- The cake has a sweet and tangy flavor from the murta berries and quince paste.
Serving suggestions:
- The cake can be served as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish