Ingredients with Measurements:
- 1 cup sultanas
- 1 cup freshly squeezed orange juice
- 1 cup all-purpose flour
- 1 cup almond meal
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small saucepan, combine the sultanas and orange juice. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and let cool.
3. In a large mixing bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, and salt.
4. In another mixing bowl, beat the eggs with an electric mixer until light and fluffy. Add the vegetable oil and vanilla extract, and beat until well combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the sultanas and orange juice mixture.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 19g
Carbohydrates: 50g
Protein: 6g
Sodium: 280mg
Fiber: 2g
Sugar: 35g
Substitutions for ingredients:
- You can use raisins instead of sultanas.
- You can use orange zest instead of orange juice.
Variations:
- You can add chopped nuts to the batter.
- You can add spices such as cinnamon or nutmeg to the batter.
Tips and tricks:
- Make sure to simmer the sultanas and orange juice mixture for 5 minutes to plump up the sultanas and infuse the orange flavor.
- Don't overmix the batter as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made from powdered sugar and orange juice.
Garnishes:
Top the cake with fresh orange slices or whipped cream.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of orange juice to the batter.
- If the cake is too moist, try reducing the amount of orange juice in the sultanas mixture.
Food safety advice:
Make sure to wash your hands and all equipment before starting to prevent contamination. Make sure the cake is fully cooked before serving.
Food history:
Sultanas and oranges are both popular ingredients in Mediterranean cuisine. This cake is a delicious combination of these two flavors.
Flavor profiles:
This cake has a sweet and tangy flavor with a nutty undertone from the almond meal.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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