Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup qishta (Arabic clotted cream)
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the qishta, orange juice, orange zest, and vanilla extract to the butter mixture and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 15g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 260mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Qishta can be substituted with heavy cream or whipped cream.
- Orange juice and zest can be substituted with lemon juice and zest.
Variations:
- Add 1/2 cup chopped nuts (such as almonds or pistachios) to the batter for added texture.
- Top the cake with a glaze made of powdered sugar and orange juice.
- Serve the cake with a dollop of qishta and fresh orange slices.
Tips and tricks:
- Make sure the butter and qishta are at room temperature before mixing them together.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to test if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
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 a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh orange slices and a sprig of mint.
- Serve the cake on a decorative cake stand.
Garnishes:
- Fresh orange slices
- Sprig of mint
- Powdered sugar
Pairings:
- Arabic coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of orange juice to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands before handling food.
- Use a clean and dry utensil to measure ingredients.
- Do not eat raw batter or dough.
Food history:
Qishta is a popular dairy product in the Middle East, made by simmering milk until it thickens and forms a clotted cream. Orange cake is a classic dessert that has been enjoyed for centuries.
Flavor profiles:
This cake has a sweet and tangy flavor, with hints of orange and vanilla.
Serving suggestions:
Serve this cake as a dessert or a sweet snack.
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Region: Lebanese