Ingredients with Measurements:Ingredients with Measurements:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 cinnamon stick
- 2-3 Myrtle-Leaved Orange leaves
Step-by-Step Instructions:
1. In a small saucepan, combine the sugar, water, orange juice, orange zest, cinnamon stick, and Myrtle-Leaved Orange leaves.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until it has thickened slightly.
4. Remove the saucepan from the heat and let the syrup cool for a few minutes.
5. Strain the syrup through a fine-mesh sieve to remove the cinnamon stick and Myrtle-Leaved Orange leaves.
6. Use the syrup to pour over the cake while it is still warm.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 310
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 260mg
Total Carbohydrates: 43g
Dietary Fiber: 1g
Sugar: 31g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or any other nut flour.
- Greek yogurt can be substituted with sour cream or buttermilk.
- Myrtle-Leaved Orange leaves can be substituted with bay leaves or lemon leaves.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture.
- Use lemon juice and zest instead of orange for a different flavor profile.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender crumb.
- Don't overmix the batter once the dry ingredients are added, as this can result in a tough cake.
- Pierce the cake all over with a toothpick before pouring the syrup over it to ensure it soaks in evenly.
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 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar before serving.
Garnishes:
Garnish with fresh orange slices or whipped cream.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with fresh fruit or a side salad.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through after the recommended baking time, continue to bake it in 5-minute increments until a toothpick inserted into the center comes out clean.
Food Safety Advice:
Make sure to properly store the cake in an airtight container to prevent spoilage.
Food History:
Myrtle-Leaved Orange is a citrus fruit native to Southeast Asia. It is often used in traditional medicine and cooking.
Flavor Profiles:
The Myrtle-Leaved Orange and Cinnamon Syrup Cake has a sweet and tangy flavor with a hint of cinnamon.
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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