Ingredients with Measurements:
- 1 cup of red bean paste
- 1 cup of chestnut puree
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 2 large eggs
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-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, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined. Stir in the vanilla extract.
5. Fold in the red bean paste and chestnut puree until evenly distributed.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 220mg
Total carbohydrates: 44g
Dietary fiber: 2g
Sugars: 24g
Protein: 5g
Substitutions for ingredients:
- Red bean paste can be substituted with sweetened adzuki bean paste.
- Chestnut puree can be substituted with pumpkin puree or sweet potato puree.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Unsalted butter can be substituted with margarine or coconut oil.
- Granulated sugar can be substituted with brown sugar or honey.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped walnuts or pecans to the batter for extra crunch.
- Top the cake with whipped cream or cream cheese frosting.
- Add a teaspoon of cinnamon or ginger to the batter for a spicy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a spatula to fold in the red bean paste and chestnut puree gently to avoid overmixing the batter.
- To make the cake gluten-free, use gluten-free flour and make sure all other ingredients are gluten-free.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat it in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with sliced strawberries or raspberries.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Chopped nuts
Pairings:
- Hot tea or coffee
- Vanilla ice cream
- Fruit salad
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
- If the cake is not rising properly, make sure the baking powder is fresh and not expired.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
Red bean and chestnut are popular ingredients in Chinese desserts. Red bean paste is made from sweetened adzuki beans, while chestnut puree is made from boiled and mashed chestnuts. These ingredients are often used in cakes, pastries, and sweet soups.
Flavor profiles:
The cake has a sweet and nutty flavor, with a hint of vanilla. The red bean paste adds a subtle earthy flavor, while the chestnut puree adds a rich and creamy texture.
Serving suggestions:
Serve the cake as a dessert or a snack. It pairs well with hot tea or coffee.
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