Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1 1/2 cups chopped rhubarb
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream 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. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the orange juice, until just combined.
6. Fold in the orange zest and chopped rhubarb.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 40-45 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 remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 287
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 177mg
Potassium: 140mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have fresh oranges, you can use store-bought orange juice and zest.
Variations:
- You can add chopped walnuts or pecans to the batter for some crunch.
- You can substitute the rhubarb with strawberries or raspberries for a different flavor.
Tips and tricks:
- Make sure to chop the rhubarb into small pieces so it bakes evenly in the cake.
- Don't overmix the batter or the cake will be tough.
- You can serve the cake warm with a dollop of whipped cream or vanilla ice cream.
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 (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with fresh orange slices and rhubarb for a more elaborate presentation.
Garnishes:
- Fresh mint leaves
- Edible flowers
- Candied orange peel
Pairings:
- Coffee
- Tea
- Orange juice
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of orange juice to the batter before baking.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the rhubarb thoroughly before using it in the recipe.
- Store the cake in an airtight container to prevent it from drying out or getting stale.
Food history:
- Rhubarb is a vegetable that is often used in desserts, especially in the United Kingdom.
- Oranges are a popular fruit that originated in China and are now grown in many parts of the world.
Flavor profiles:
- The cake has a sweet and tangy flavor from the orange juice and rhubarb.
- The orange zest adds a subtle citrus flavor to the cake.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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