Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup freshly squeezed tangerine juice
- 1 tbsp grated tangerine zest
- 1/4 cup chopped crystallized ginger
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream the butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the molasses and eggs, one at a time, until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the tangerine juice, until just combined.
6. Stir in the tangerine zest and crystallized ginger.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 250mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- You can use orange juice instead of tangerine juice.
- You can use regular ginger instead of crystallized ginger.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
- Top the cake with a cream cheese frosting.
- Serve the cake with whipped cream and fresh tangerine segments.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing.
- Store the cake in an airtight container at room temperature for up to 3 days.
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 a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh tangerine segments.
- Serve the cake on a cake stand.
Garnishes:
- Fresh tangerine segments
- Candied ginger
- Whipped cream
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of tangerine juice 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:
Gingerbread cake has been around since medieval times, and was often served during the holidays. Tangerines were introduced to Europe in the 1800s, and quickly became a popular fruit. This recipe combines the two flavors for a unique twist on a classic cake.
Flavor profiles:
This cake is sweet and spicy, with a hint of citrus from the tangerine juice and zest.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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