Truly a utilitarian
recipe, one that can be adapted to just about any flavor. Try substituting
blueberries and lemon zest, or peaches and a pinch of cinnamon.
The fruit has a wonderful way of finding itself on the bottom, and
this makes a nice brunch addition, or a little something for your
tea or coffee in the morning.
||1 t Fresh
|1 c Flour
||1 c Fresh
|1 t Baking
||2 T Sugar
oven to 350°F.
sugar and butter, then beat for 3 minutes medium-high speed with
paddle. Add in the flour, baking powder, eggs and zest. Scrape bottom
of mixing bowl, then mix for 2 minutes at medium speed. Turn this
into greased and floured tart pan with removable bottom or cake
pan with removable sides. Sprinkle berries over the top and sprinkle
about 2 T sugar over the berries. Bake until it tests done in center
or until the cake pulls from the side of the pan, about 50 to 60
minutes depending on oven. Let cool for about 10 minutes, and gently
loosen edges. When cooled, lift from the bottom on the tart pan
or simply unmold the cake pan sides. Dust with powdered sugar or
brush with a light glaze.
Angel Food Cake
This angel food cake is
made with a cooked butterscotch syrup that is poured over the whites
to make a meringue.
1/2 c brown sugar, packed
t cream of tartar
1/4 c egg whites, room temperature
c sifted cake flour
to 325°F. 10"
angel food cake pan ungreased and perfectly cleaned.
In small saucepan
over medium heat, stir brown sugar and water until sugar is dissolved.
Stop stirring and cook until temperature reaches 242 degrees, a
firm ball when tested. While syrup is cooking, beat whites and salt
until frothy. Sprinkle in cream of tartar and beat until the whites
are stiff, but still look moist. Pour cooked syrup slowly over egg
whites in a thin, steady stream, beating constantly. Use a medium
or medium-low speed depending on your mixer to prevent spattering
of syrup. Keep beating until cool. When cool, add vanilla and sift
flour on top gradually, cutting and folding in gently and carefully.
Pour into prepared pan, cutting through with a knife to remove any
large air pockets that may have formed. Bake for about an hour,
or until cake springs when touched. Invert immediately to cool.
When cool, loosen sides and bottom of cake pan to remove.
© 2004-2005 Beach Cuisine™, Inc.