Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup naranjilla puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream the butter until light and fluffy using an electric mixer.
4. Add the eggs to the butter mixture one at a time, beating well after each addition.
5. Mix in the naranjilla puree, milk, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. 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: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (180°C)
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 370
Fat: 16g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 270mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 35g
Protein: 4g
Substitutions for ingredients:
- You can use all-purpose gluten-free flour instead of regular all-purpose flour for a gluten-free version of this cake.
- If you can't find naranjilla puree, you can substitute it with orange juice or any other citrus juice.
Variations:
- You can add orange zest to the batter for an extra citrusy flavor.
- You can also add a layer of whipped cream or frosting between the cake layers for a more decadent dessert.
Tips and tricks:
- Make sure to cream the butter until light and fluffy to ensure a tender and moist cake.
- Don't overmix the batter, or the cake will be tough and dry.
- Let the cake cool completely before frosting it to prevent the frosting from melting.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar or top it with fresh fruit for a simple yet elegant presentation.
Garnishes:
- Fresh fruit such as berries or sliced oranges
- Whipped cream
- Powdered sugar
Pairings:
- Coffee or tea
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus dressing
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes next time.
- If the cake is too dense, you may have overmixed the batter. Mix the batter until just combined next time.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Naranjilla is a fruit native to South America, particularly Ecuador and Colombia. It is also known as "little orange" or "lulo" in Spanish.
- Naranjilla is commonly used in drinks, desserts, and sauces in South American cuisine.
Flavor profiles:
- This cake has a sweet and tangy flavor profile with hints of citrus.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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