Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup dried osmanthus flowers
- 6 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. In a small saucepan, heat the milk and osmanthus flowers over medium heat until the milk is hot but not boiling. Remove from heat and let steep for 10 minutes. Strain the milk through a fine-mesh strainer and discard the flowers.
5. Add the flour mixture to the butter mixture in three additions, alternating with the osmanthus milk in two additions, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the melted white chocolate and vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 16g
Carbohydrates per serving: 41g
Protein per serving: 4g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- For a dairy-free version, use dairy-free white chocolate and substitute the butter with a dairy-free butter substitute.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the batter.
- Substitute the osmanthus flowers with lavender or rose petals.
- Top the cake with a white chocolate ganache or whipped cream.
Tips and tricks:
- Make sure the white chocolate is completely cooled before adding it to the batter, or it may seize up and become lumpy.
- Don't overmix the batter, or the cake may become tough.
- To make the cake more fragrant, add a few drops of osmanthus extract 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 a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh osmanthus flowers or other edible flowers.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh osmanthus flowers or other edible flowers
- Powdered sugar
- Whipped cream
Pairings:
- Serve the cake with a cup of hot tea or coffee.
- Pair the cake with a glass of sweet dessert wine, such as Moscato or Riesling.
Suggested side dishes:
- Fresh fruit, such as berries or sliced peaches
- A side of vanilla ice cream or whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too dense, make sure you are not overmixing the batter and that your baking powder and baking soda are fresh.
- If the cake is not rising properly, make sure your oven is properly preheated and that your baking powder and baking soda are fresh.
Food safety advice:
- Make sure to properly wash and dry any fresh flowers used in the recipe to remove any dirt or pesticides.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Osmanthus is a fragrant flower commonly used in Chinese cuisine and traditional medicine.
- White chocolate was first invented in Switzerland in the 1930s.
Flavor profiles:
- The cake has a delicate, floral flavor from the osmanthus flowers and a sweet, creamy flavor from the white chocolate.
Serving suggestions:
- Serve the cake as a dessert at a dinner party or special occasion.
- Enjoy a slice of the cake with a cup of tea or coffee for a midday treat.
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