Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- ¼ cup marzipan, chopped
- 2 tablespoons milk
- 2 tablespoons orange juice
- 1 cup confectioners’ sugar
- 2 tablespoons butter, melted
- 2 tablespoons orange juice
- 2 tablespoons orange zest
- 2 tablespoons marzipan, chopped
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Medium bowl
- Small bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract, orange zest, and marzipan.
4. Slowly add the dry ingredients to the wet ingredients, alternating with the milk and orange juice.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. In a small bowl, whisk together confectioners’ sugar, melted butter, orange juice, orange zest, and marzipan. Spread the glaze over the cooled cake.
8. Decorate the cake with additional orange zest and marzipan, if desired.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 16g
Carbohydrates: 46g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: can be substituted with almond flour
- Butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Orange zest: can be substituted with lemon zest
- Marzipan: can be substituted with almond paste
- Milk: can be substituted with almond milk
- Orange juice: can be substituted with lemon juice
Variations:
- Add ½ cup chopped walnuts or pecans to the batter
- Substitute orange zest with lemon zest or lime zest
- Add 1 teaspoon of ground cinnamon to the batter
- Substitute marzipan with almond paste
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before creaming together
- Use a light hand when mixing the batter to ensure a light and fluffy cake
- Let the cake cool completely before glazing to ensure the glaze does not melt
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
- Serve the cake on a cake stand with fresh orange slices
- Decorate the cake with edible flowers
- Top the cake with a dollop of whipped cream
Garnishes:
- Orange zest
- Marzipan
- Chopped walnuts or pecans
Pairings:
- Orange juice
- Vanilla ice cream
- Fresh berries
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of orange juice to the batter
- If the cake is too dense, add a tablespoon of baking powder to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure all utensils and surfaces are clean and sanitized
- Refrigerate any leftovers within 2 hours of baking
Food History:
The origin of the Kranz cake is unknown, but it is believed to have originated in Germany. The Kranz cake is traditionally served during special occasions, such as Christmas and Easter.
Flavor Profiles:
This cake has a sweet and citrusy flavor with hints of almond and vanilla.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Serve with a scoop of vanilla ice cream
- Serve with a drizzle of orange glaze
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Region: German