Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sapote pulp
- 1/4 cup milk
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the vegetable oil, eggs, and vanilla extract until well combined.
4. Add the sapote pulp to the wet ingredients and mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth and well combined.
6. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
7. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Use a knife to loosen the edges of the cake from the pan, then invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 310
Fat: 14g
Carbohydrates: 42g
Protein: 4g
Sodium: 270mg
Sugar: 28g
Substitutions for ingredients:
- Sapote pulp can be substituted with mashed bananas or pumpkin puree.
- Vegetable oil can be substituted with melted butter or coconut oil.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped nuts or raisins to the batter for added texture.
- Top the cake with whipped cream or cream cheese frosting.
- Add cinnamon or nutmeg to the batter for a spiced flavor.
Tips and Tricks:
- Make sure to grease and flour the cake pan to prevent the cake from sticking.
- Use room temperature eggs for best results.
- Do not overmix the batter to prevent the cake from becoming tough.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish the cake with fresh fruit or whipped cream.
Pairings:
Pair the cake with a cup of coffee or tea.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too moist, reduce the amount of sapote pulp in the batter.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food History:
Sapote is a tropical fruit native to Central and South America. It is commonly used in desserts in Peru and other Latin American countries.
Flavor Profiles:
The Peruvian Sapote Cake has a sweet and slightly fruity flavor with a moist and tender texture.
Serving Suggestions:
Serve the Peruvian Sapote Cake as a dessert or a sweet snack.
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Region: Peruvian