Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1/2 cup orange and lemon lollipops, crushed
Special equipment needed:
- 8-inch square baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Citrus zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, mix together the flour, baking powder, and salt.
5. Gradually add the flour mixture to the butter mixture, alternating with the orange and lemon juices.
6. Stir in the orange and lemon zest and crushed lollipops.
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 the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories: 261
Fat: 12g
Carbohydrates: 35g
Protein: 3g
Sodium: 120mg
Sugar: 23g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- If you don't have orange and lemon lollipops, you can use any other hard candy of your choice.
Variations:
- You can add a teaspoon of vanilla extract to the batter for extra flavor.
- Instead of orange and lemon, you can use lime and grapefruit for a different citrus flavor.
- You can add a tablespoon of poppy seeds to the batter for a crunchy texture.
Tips and tricks:
- To crush the lollipops, place them in a plastic bag and use a rolling pin to crush them into small pieces.
- Make sure the butter is softened before mixing it with the sugar to ensure a smooth batter.
- Use fresh citrus juice and zest for the best flavor.
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 (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Top the cake with fresh orange and lemon slices.
- Sprinkle some extra crushed lollipops on top of the cake.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
- Pair the cake with a glass of orange or lemonade.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of orange and lemon juice in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates of all ingredients.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Lolly cake is a traditional New Zealand dessert that originated in the 1950s. It is made with crushed malt biscuits and lollipops, and is often served at children's birthday parties.
Flavor profiles:
- This cake has a sweet and tangy flavor from the orange and lemon juice and zest, and a crunchy texture from the crushed lollipops.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
- Cut the cake into small squares and serve as finger food at a party.
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