Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon dried osmanthus flowers
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Fine mesh strainer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy.
4. Add the vegetable oil, orange juice, and orange zest to the egg mixture. Mix until well combined.
5. Gradually add the flour mixture to the egg mixture, mixing until just combined.
6. Fold in the dried osmanthus flowers.
7. Pour the batter into the prepared cake pan.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack and let cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Sodium: 160mg
Sugar: 18g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Orange juice can be substituted with lemon juice or lime juice.
- Dried osmanthus flowers can be substituted with dried lavender or rose petals.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or walnuts, to the batter.
- Substitute the orange juice and zest with lemon juice and zest for a lemon osmanthus cake.
- Add 1/2 cup chopped fresh fruit, such as strawberries or blueberries, to the batter.
Tips and Tricks:
- Make sure to sift the dry ingredients to avoid lumps in the batter.
- Do not overmix the batter to avoid a tough cake.
- Use fresh orange juice and zest for the best flavor.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, place the cake in a preheated oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation Ideas:
Dust the cake with powdered sugar or decorate with fresh fruit.
Garnishes:
Fresh orange slices, whipped cream, or edible flowers.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of orange juice to the batter.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check for expiration dates.
- Store the cake in an airtight container to avoid contamination.
Food History:
Osmanthus is a fragrant flower commonly used in Chinese cuisine. It is known for its sweet and floral aroma and is often used in desserts and teas.
Flavor Profiles:
This cake has a sweet and citrusy flavor with a hint of floral notes from the osmanthus flowers.
Serving Suggestions:
Serve as a dessert or a sweet snack.
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Region: Chinese