Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh orange juice
- 1 tablespoon grated orange zest
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined.
6. Stir in the orange juice, orange zest, and vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Per serving:
Calories: 290
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 210mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use orange extract instead of orange zest if you don't have fresh oranges.
- You can use buttermilk instead of regular milk for a tangier flavor.
Variations:
- You can add chopped nuts or dried fruit to the batter for extra texture and flavor.
- You can make a glaze with powdered sugar and orange juice to drizzle over the cake once it's cooled.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you've added the flour to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh orange slices
- Mint leaves
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Be gentle when mixing the flour into the butter mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Use fresh ingredients and check for expiration dates.
- Store the cake properly to avoid spoilage.
Food history:
Genoa cake is a traditional Italian dessert that originated in the city of Genoa. It is a simple sponge cake flavored with citrus zest and sometimes almonds.
Flavor profiles:
The Orange Genoa Cake is sweet and citrusy with a light and fluffy texture.
Serving suggestions:
Serve the Orange Genoa Cake as a dessert or a sweet treat with a cup of tea or coffee.
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Region: Italian