Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup Soor Ploom jam
- 1/4 cup milk
Special equipment needed:
- 8-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with butter and dust with flour.
2. In a mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
6. Fold in the shredded coconut and Soor Ploom jam.
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 in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 15g
Saturated fat: 10g
Cholesterol: 80mg
Sodium: 120mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugars: 19g
Protein: 4g
Substitutions for ingredients:
- You can use any type of jam or preserve instead of Soor Ploom jam.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- You can add chopped nuts or dried fruits to the batter for extra texture and flavor.
- You can sprinkle shredded coconut on top of the cake before baking for a crunchy topping.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter to avoid a tough cake.
- You can use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
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 1 month. Wrap it tightly in plastic wrap and foil before freezing.
Reheating instructions:
- To reheat the cake, let it come to room temperature first.
- Preheat the oven to 350°F (180°C) and place the cake on a baking sheet.
- Bake for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve with whipped cream or vanilla ice cream on top.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Powdered sugar
- Fresh berries
- Mint leaves
Pairings:
- Serve with a cup of tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist or dense, you may have overmixed the batter. Be gentle when folding in the ingredients.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
- Store the cake properly to avoid spoilage.
Food history:
- Soor Ploom is a traditional Scottish candy made with sour plums and sugar. It has a tangy and sweet flavor that pairs well with baked goods like cakes and cookies.
Flavor profiles:
- This cake has a sweet and nutty flavor from the coconut and a tangy note from the Soor Ploom jam.
Serving suggestions:
- Serve the cake on a cake stand or platter for a beautiful presentation.
- Cut into slices and serve on individual plates with a dollop of whipped cream or ice cream on top.
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