Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup raspberry puree
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Red food coloring (optional)
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line a 9-inch cake pan with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and raspberry puree. Mix until well combined.
6. Add a few drops of red food coloring (optional) to achieve a deeper red color.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Total fat: 19g
Saturated fat: 11g
Cholesterol: 115mg
Sodium: 280mg
Total carbohydrates: 59g
Dietary fiber: 1g
Sugars: 42g
Protein: 5g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh ones.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Variations:
- You can add chocolate chips or chopped nuts to the batter for added texture.
- Instead of raspberry puree, you can use strawberry, blueberry, or blackberry puree.
- You can make a cream cheese frosting to top the cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are well incorporated.
- Don't overmix the batter, as this can result in a tough cake.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh raspberries.
- Drizzle the cake with raspberry sauce.
Garnishes:
- Fresh raspberries
- Mint leaves
- Edible flowers
Pairings:
- A glass of milk
- A cup of coffee or tea
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 dense, make sure you're not overmixing the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- The origin of the name "blood cake" is unclear, but it's believed to have originated in Europe in the Middle Ages.
Flavor profiles:
- Sweet and tangy with a hint of raspberry flavor.
Serving suggestions:
- Serve the cake as a dessert or for a special occasion.
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