Text 35749, 115 rader
Skriven 2010-03-12 20:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Currants
================
-=> Quoting Burton Ford to Jim Weller <=-

 BF> Hi Jimbo      3/10/2010

 BF> [I just knew you'd love that Moniker!]

I'm OK with that. It's "Jimmy" I hate.

 BF> I remember Horlick's Malted Milk
 BF> Tablets, but not the drinks... well, I remember having the Tablets
 BF> often as a kid. 

I've never come across that variation, although I've read about them
in recent days.

 BF> I looked them up on the Internet and found I
 BF> could get 27 Tablets for only $19 with FREE shipping!

Yikes!

 BF> Having successfully [and easily] curbed my desires

I should hope so!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Battenberg Cake, Adapted From Bron Marshall
Categories: Cakes
  Servings: 4

      1 c  butter
      1 ts Madagascar vanilla
    3/4 c  sugar
      2    eggs
  1 1/2 c  white flour
      2 ts baking powder
    1/4 c  milk, approximately
           Red food coloring
      1 oz amaretto (optional)
    1/4 c  apricot jam or your choice
           preserves
    1/4 c  vanilla buttercream frosting
           (optional)
     11 oz almond paste or fondant to
           cover

1. Pre-heat oven to 350 F.

2. Line a shallow square cake tin (9x9 inches works well) with
parchment paper.

3. Cream the butter, vanilla and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Sift the flour, baking powder and fold into the creamed mixture.

6. Add sufficient milk to give the dough a soft consistency, kind of
like that of a drop cookie.

7. Separate the dough into two equal parts. In a bowl, mix half of
the dough with 1 ounce amaretto. If you don't like amaretto, this
step is optional. Place the dough into one half of your prepared
cake pan. It should be stiff enough that it won't drip into the
other half.

8. Add a strip of parchment paper to the middle of the pan, along
the edge of where your white-colored dough ends at the halfway
point. This will help keep the dough colors divided while you bake.

9. Add a few drops of red food coloring to the remaining mixture to
turn it a pink color, then spoon this into the other half of the
prepared pan.

10. Bake for 30-35 minutes or until the cake has risen and is
lightly brown on the edges and has a dull finish on top.

11. Turn out on a wire rack and let cool fully.

12. Trim the edges of the cake so that both pieces are of uniform
size; then cut each half in two so that you have four equally sized
strips.

13. Gently heat the apricot jam in a small pan and stick the stripes
of cake together, one plain piece next to one colored one, and then
vice versa to make a checkerboard effect.

14. Brush the top of the assembled cake with apricot jam.

15. Roll out the almond paste into a rectangle the length of the
cake and wide enough to cover both sides.

16. Invert the cake on to the almond paste, then brush the remaining
three sides with apricot jam. If you want an extra dose of
decadence, I found that adding a thin layer of buttercream frosting
in addition to the apricot jam was quite a nice addition.

17. Press the almond paste neatly around the cake; serve in slices.

Jessie Oleson, Cakespy dessert website.

  From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... It's hard to be nostalgic when you can't remember anything.

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