Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup sea buckthorn puree
- 1/4 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- 8-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sea buckthorn puree, milk, and vanilla extract, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 260
Fat: 12g
Carbohydrates: 34g
Protein: 4g
Fiber: 1g
Sugar: 19g
Sodium: 200mg
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have sea buckthorn puree, you can use any other fruit puree of your choice.
Variations:
- You can add lemon zest to the batter for a citrusy flavor.
- You can add chopped nuts or dried fruits to the batter for added texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- To make the sea buckthorn puree, blend fresh or frozen sea buckthorn berries with a little bit of water and strain the mixture through a fine-mesh sieve.
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, wrap it in aluminum foil and bake it in a preheated 350°F oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh sea buckthorn berries
- Lemon zest
- Chopped nuts
Pairings:
- A cup of hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cake is too dry, try adding a little bit more milk to the batter.
- If the cake is too dense, try reducing the amount of flour in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Sea buckthorn is a fruit that grows on a shrub and is native to Europe and Asia. It has been used for centuries in traditional medicine for its health benefits.
Flavor profiles:
- Sea buckthorn has a tart and tangy flavor, similar to that of a citrus fruit.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A