Text 6935, 94 rader
Skriven 2011-02-10 04:44:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 803
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk Spice Cake w/Pear Compote & Crème Fraîche
 Categories: Cakes, Desserts, Fruits, Dairy, Citrus
      Yield: 9 servings
 
MMMMM--------------------------COMPOTE-------------------------------
      2 tb Sugar
      1 tb Fresh lime juice
           Lg pinch of salt
      3    Bosc pears; peeled,
           - quartered, cored, in 1/2"
           - cubes

MMMMM----------------------------CAKE---------------------------------
      1 c  + 1 tb all purpose flour
    1/4 c  Cornstarch
    1/2 ts Salt
    1/2 ts (scant) baking powder
    1/4 ts Baking soda
    1/8 ts Ground allspice
    1/8 ts Ground ginger
    1/8 ts Ground black pepper
    1/8 ts Ground whole star anise *
    1/2 c  Unsalted butter; room temp
    3/4 c  Sugar
      2 lg Eggs
      1    3" pc vanilla bean; split
           - lengthwise
    1/4 ts Fine grated lime peel
    3/4 c  Buttermilk
           Powdered sugar
  1 1/2 c  Crème fraîche **
 
  A light, tender cake that’s perfectly spiced. Any leftovers
  would be delicious with coffee or tea the next day.
  
  For pear compote: Mix sugar, lime juice, and salt in heavy
  large saucepan. Add pears and toss gently to coat. Cover and
  cook over medium-low heat until pears are just tender,
  stirring occasionally, 10 to 12 minutes. Transfer mixture to
  bowl.
  
  DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover
  and keep chilled.
  
  For buttermilk spice cake: Preheat oven to 350øF. Butter and
  flour 9-inch-diameter cake pan with 2-inch-high sides; line
  pan with round of parchment paper. Sift first 9 ingredients
  into medium bowl. Using electric mixer, beat butter in large
  bowl until fluffy. Gradually add sugar, beating until
  smooth. Beat in eggs 1 at a time, beating to blend between
  additions. Scrape in seeds from vanilla bean and add lime
  peel; beat to blend. Beat in flour mixture in 4 additions
  alternately with buttermilk in 3 additions, scraping down
  bowl occasionally. Transfer batter to prepared pan.
  
  Bake cake until beginning to brown on top and tester
  inserted into center comes out clean, about 30 minutes. Cool
  cake in pan on cooling rack. DO AHEAD: Cake can be made 1
  day ahead. Cover and let stand at room temperature.
  
  Cut around pan sides to loosen cake. Turn cake out onto
  rack; peel off parchment and turn right side up onto
  platter. Sift powdered sugar over. Cut into wedges. Serve
  with pear compote and dollop of crème fraîche.
  
  * A brown, star-shaped seedpod that’s available in the spice
  section of some supermarkets and at specialty foods stores
  and Asian markets.
  
  ** Available at most supermarkets and at specialty foods
  stores.
  
  Test-kitchen tip: Grind the star anise pods in a spice mill,
  then strain through a fine sieve. Use only the most finely
  ground star anise in the cake. Or you can buy ground star
  anise at penzeys.com.
  
  by Daniel Patterson
  
  Bon Appétit | March 2010
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 29 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The only good is knowledge and the only evil is ignorance. - Socrates
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