Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 cup raspberry preserves
- 1 tbsp dried osmanthus flowers
Special Equipment Needed:
- 8-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract, and mix until just combined.
6. Fold in the raspberry preserves and dried osmanthus flowers.
7. Pour the batter into the prepared 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. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 260
Total fat: 13g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 140mg
Total carbohydrate: 32g
Dietary fiber: 0g
Total sugars: 19g
Protein: 3g
Substitutions for ingredients:
- You can use any type of fruit preserves instead of raspberry preserves.
- If you don't have dried osmanthus flowers, you can omit them or use another type of dried flower.
Variations:
- You can substitute the raspberry preserves with strawberry, blueberry, or blackberry preserves.
- You can add fresh raspberries to the batter for extra flavor and texture.
- You can make a cream cheese frosting to go on top of the cake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use a serrated knife to slice the cake for clean cuts.
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 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh raspberries and a dollop of whipped cream.
Garnishes:
- Fresh raspberries
- Whipped cream
- Powdered sugar
Pairings:
- A cup of 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 milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food Safety Advice:
- Make sure to properly store the cake to prevent spoilage.
- Wash your hands and all utensils before starting to prevent contamination.
Food History:
- Osmanthus flowers are commonly used in Chinese cuisine and are known for their sweet, floral aroma.
Flavor Profiles:
- Sweet, floral, and fruity.
Serving Suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: Chinese