For twenty years, Microplane has been a versatile kitchen tool that chefs and home cooks rely upon. This essential kitchen tool can be used in numerous kitchen preparations. From zesting an orange to shaving chocolate, this single tool can do the job of many.
Microplane has humble beginnings. In 1994, a Canadian homemaker picked up her husband’s favorite woodworking tool to assist with healing her favorite Armenian Orange Cake recipe. Sliding the orange across the Microplane tool, the ease, efficiency, and speed completely won her over.
In today’s kitchen, the Microplane has grown from that simple woodworking tool to a variety of kitchen prep items. The Microplane Premium Classic Zester/Grater showcases the iconic long and narrow design. From zesting fruit to grating spices, this kitchen tool is a must for the expert and the novice. Growing from the classic kitchen prep, Mircoplane has expanded into a full line of kitchen prep tools.
The tools in the Microplane product line feature:
- 18/8 Stainless Steel blades made in the USA
- Original signature technology
- Cuts food without ripping, tearing or shredding
- Effortlessly grates hard and soft cheeses, vegetables, nuts and spices
- Purees ginger and garlic
- Slices truffles, hard cheese and chocolates
- Ergonomic handles
- Reusable covers for easy storage
- Dishwasher safe / Hand
Microplane products are available at Microplane website and many kitchen tool retailers across the nation.
With your Microplane tools at the ready, try the original Armenia Orange Cake that inspired 20 years of the essential kitchen tool.
The Original Armenian Orange Cake
- 2 cups brown sugar
- 2 cups sifted all purpose flour
- 1/2 cup butter
- 1/2 tsp salt
- 2 tbsp freshly grated orange peel
- 1/2 tsp allspice
- 1 tsp baking soda
- 1 egg slightly beaten
- 1/2 cup chopped nuts (walnuts, cashews, almonds)
Combine sugar, flour, butter, salt, orange peel, and allspice in a medium size bowl. Blend with pastry blender or a fork until mixture is crumbly and completely incorporated. Spoon half the mixture into a buttered 9 inch square cake pan. Stir baking soda into sour cream and mix into the remaining crumb mixture. Add eggs and combine thoroughly. Pour batter into the pan and sprinkle with chopped nuts. Bake in 350 degree oven for 40-45 minutes. Serve warm topped with orange whipped cream.
Orange Whipped Cream Topping
- 1/2 pint whipping cream
- 2 tbsp confectioner’s sugar
- 1 tsp freshly grated orange peel
- 2 tbsp Cointreau or Grand Marnier
Whip cream until stiff using electric mixer. Stir in sugar, orange peel and liqueur. Let stand in refrigerator for about one hour to combine flavors.