Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup placenta, cooked and finely chopped
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Add the chopped placenta to the butter mixture and mix well.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just 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 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. Turn the cake out onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 260mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- Placenta can be substituted with cooked and finely chopped liver or heart.
Variations:
- Add 1/2 cup chopped nuts to the batter for extra crunch.
- Top the cake with cream cheese frosting for a delicious twist.
Tips and tricks:
- Make sure the placenta is cooked thoroughly before chopping it.
- Use room temperature butter for easier mixing.
- Don't overmix the batter to avoid a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, reduce the amount of placenta in the recipe.
Food safety advice:
- Make sure to cook the placenta thoroughly before using it in the recipe.
- Wash your hands and all utensils thoroughly before and after handling the placenta.
Food history:
Placenta has been consumed by humans for centuries and is believed to have many health benefits.
Flavor profiles:
The cake has a warm and spicy flavor with a slightly gamey taste from the placenta.
Serving suggestions:
Serve the cake as a unique and adventurous dessert option.
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