Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup freshly squeezed trifoliate orange juice
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the trifoliate orange juice, until everything is well combined.
6. Fold in the chopped walnuts.
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 in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 42g
Protein: 5g
Substitutions for ingredients:
- Trifoliate orange juice can be substituted with any other citrus juice such as orange or lemon.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1 tsp of orange zest to the batter for extra citrus flavor.
- Top the cake with a simple glaze made of powdered sugar and orange juice.
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Do not overmix the batter to avoid a tough cake.
- Toast the walnuts before adding them to the batter for extra flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or decorate it with fresh orange slices.
Garnishes:
Fresh orange slices or candied walnuts.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or 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, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all the utensils and equipment used in the recipe before and after handling food.
Food history:
Trifoliate oranges are a type of citrus fruit that are native to China and Japan. They are known for their sour and bitter taste and are often used in traditional Chinese medicine. Walnuts, on the other hand, are a popular nut that originated in the Mediterranean region.
Flavor profiles:
The cake has a tangy and nutty flavor with a hint of sweetness.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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