Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Pashmak (Persian cotton candy)
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. Add the milk and vanilla extract, and mix until smooth.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the Pashmak until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Once the cake has cooled, drizzle the caramel sauce over the top.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 13g
Saturated Fat: 8g
Cholesterol: 72mg
Sodium: 211mg
Carbohydrates: 46g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- Pashmak can be substituted with any other type of candy or chocolate chips.
- Caramel sauce can be substituted with chocolate sauce or fruit jam.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Use different flavors of cotton candy or sauce for a unique twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check for doneness, as the cake may still be slightly jiggly in the center even when fully baked.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the cake on a cake stand or platter, and drizzle extra caramel sauce over the top for a decadent look.
Garnishes:
Garnish the cake with extra Pashmak or chopped nuts for added texture and visual appeal.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
This cake is rich and sweet on its own, but can be served with fresh fruit or whipped cream for a lighter accompaniment.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of liquid ingredients (milk and caramel sauce) slightly.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Pashmak is a traditional Persian candy made from spun sugar, similar to cotton candy. It is often used as a topping or garnish for desserts in Iranian cuisine.
Flavor profiles:
This cake is sweet and buttery, with a hint of caramel and a crunchy texture from the Pashmak.
Serving suggestions:
Serve this cake as a dessert or snack, with a hot beverage for a cozy treat.
Related Categories
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Region: Iranian
Taste: Sweet, Creamy, Nutty, Caramelized, Fluffy