Ingredients with Measurements:
- 2 cups of ogi (fermented cornmeal)
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1 cup of vegetable oil
- 4 eggs
- 1 tablespoon of baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1/2 cup of milk
Special equipment needed:
- Mixing bowl
- Electric mixer or whisk
- 9-inch cake pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease the cake pan with vegetable oil and set aside.
3. In a mixing bowl, combine the ogi, flour, baking powder, and salt.
4. In another mixing bowl, beat the eggs with an electric mixer or whisk until fluffy.
5. Add the sugar, vegetable oil, and vanilla extract to the eggs and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
7. Pour the batter into the greased cake pan.
8. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool for 10-15 minutes.
10. Run a knife around the edges of the cake pan to loosen the cake, then invert it onto a plate.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Total fat: 20g
Saturated fat: 3g
Cholesterol: 70mg
Sodium: 220mg
Total carbohydrates: 45g
Dietary fiber: 1g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- You can use any type of milk instead of cow's milk.
- You can substitute the vegetable oil with melted butter or coconut oil.
- You can use any type of extract instead of vanilla extract.
Variations:
- You can add chopped nuts or dried fruits to the batter for extra flavor and texture.
- You can sprinkle powdered sugar or cocoa powder on top of the cake before serving.
- You can make a glaze by mixing powdered sugar with milk and drizzle it over the cake.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Do not overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before slicing it to prevent it from falling apart.
- Store the leftover cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the leftover cake in an airtight container at room temperature for up to 3 days.
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:
- Serve the cake on a cake stand or plate.
- Dust the cake with powdered sugar or cocoa powder.
- Garnish the cake with fresh fruits or whipped cream.
Garnishes:
- Fresh fruits (such as berries, kiwi, or mango)
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, try reducing the amount of liquid in the batter.
- If the cake is too dense, try adding more baking powder to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
Ogi cake is a traditional Nigerian dessert made with fermented cornmeal. It is a popular snack and is often served at celebrations and festivals.
Flavor profiles:
Ogi cake has a sweet and slightly tangy flavor, with a moist and crumbly texture.
Serving suggestions:
Serve the ogi cake as a dessert or snack, with coffee, tea, or hot chocolate.
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Region: Nigerian