Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup sapodilla pulp
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and sapodilla pulp.
6. Gradually add the flour mixture to the sapodilla mixture, alternating with the milk, until well 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 in the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Remove the cake from the pan and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 289
Fat: 11g
Carbohydrates: 44g
Protein: 4g
Sodium: 240mg
Sugar: 26g
Substitutions for ingredients:
- You can use any type of flour you prefer, such as whole wheat flour or gluten-free flour.
- If you don't have sapodilla pulp, you can use mashed bananas or applesauce instead.
- You can use any type of milk you prefer, such as almond milk or soy milk.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Add 1 tsp cinnamon or nutmeg to the batter for a warm, spicy flavor.
- Top the cake with whipped cream or cream cheese frosting for extra decadence.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting or serving.
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 the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple, elegant presentation.
- Top the cake with fresh fruit, such as sliced strawberries or raspberries, for a pop of color.
- Drizzle the cake with caramel or chocolate sauce for extra indulgence.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate or caramel sauce
- Chopped nuts
Pairings:
- Coffee or tea
- Vanilla ice cream
- Fruit salad
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the cake is too dry, try adding a bit more sapodilla pulp or milk to the batter.
- If the cake is too moist, try reducing the amount of sapodilla pulp or milk in the batter.
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh and not expired.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Store the cake in an airtight container to prevent contamination.
- Discard any leftover cake that has been sitting at room temperature for more than 3 days.
Food history:
Sapodilla, also known as chikoo, is a tropical fruit native to Mexico and Central America. It has a sweet, caramel-like flavor and a soft, grainy texture. In this recipe, sapodilla pulp is used to add moisture and sweetness to the cake.
Flavor profiles:
Sweet, caramel-like, moist
Serving suggestions:
Serve the sapodilla cake as a dessert or a sweet snack.
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