Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1/4 cup myrtle leaves, finely chopped
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate large bowl, beat the sugar and oil together with an electric mixer until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract, orange juice, and orange zest.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the chopped myrtle leaves.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Bake at 350°F (180°C)
Serving size:
Serves 8-10
Nutritional information:
Calories: 275
Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 35mg
Sodium: 280mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- You can substitute myrtle leaves with lemon verbena leaves or lemon balm leaves.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a nutty flavor.
- Top the cake with a cream cheese frosting or a glaze made with powdered sugar and orange juice.
Tips and tricks:
- Make sure to chop the myrtle leaves finely to avoid any large pieces in the cake.
- Use freshly squeezed orange juice and zest for the best flavor.
- To make the cake more moist, add 1/4 cup of Greek yogurt to the batter.
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 cake with powdered sugar before serving.
- Top the cake with fresh orange slices and myrtle leaves.
Garnishes:
- Fresh orange slices
- Myrtle leaves
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of orange juice to the batter.
- If the cake is too moist, reduce the amount of orange juice in the recipe.
Food safety advice:
- Make sure to wash the myrtle leaves thoroughly before using them in the recipe.
Food history:
- Myrtle leaves have been used in cooking and baking for centuries, particularly in Mediterranean cuisine.
Flavor profiles:
- The Spiced Myrtle-Leaved Orange Cake has a sweet and tangy flavor with warm spices and a hint of myrtle.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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