Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 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 orange zest
For the White Chocolate Frosting:
- 8 ounces white chocolate, chopped
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour the cake pans.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and orange juice. Stir in the orange zest.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
7. To make the frosting, melt the white chocolate in a double boiler or microwave-safe bowl. Let it cool slightly.
8. In a large bowl, beat the butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating well after each addition.
9. Add the melted white chocolate, heavy cream, and vanilla extract to the butter mixture. Beat until smooth and creamy.
10. Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 470
Fat: 24g
Saturated Fat: 15g
Cholesterol: 90mg
Sodium: 170mg
Carbohydrates: 62g
Fiber: 1g
Sugar: 47g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have fresh orange juice, you can use bottled orange juice.
- You can use orange extract instead of orange zest.
Variations:
- Add chopped nuts or dried fruit to the cake batter for extra texture and flavor.
- Use dark chocolate or milk chocolate instead of white chocolate for the frosting.
- Add a teaspoon of ground cardamom or allspice to the cake batter for a different spice flavor.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Decorate the top of the cake with orange slices or candied orange peel.
- Dust the top of the cake with powdered sugar or cinnamon.
Garnishes:
- Fresh orange slices or candied orange peel
- Chopped nuts or dried fruit
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of orange juice in the recipe.
Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Spice cakes have been around for centuries and were often made with expensive spices like cinnamon and nutmeg.
- White chocolate was first invented in Switzerland in the 1930s.
Flavor profiles:
- The cake has a warm and spicy flavor with a hint of orange.
- The white chocolate frosting is sweet and creamy.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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