Text 11527, 162 rader
Skriven 2014-03-29 05:16:00 av Dave Drum (74862.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Z'cakes #3
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Cornmeal Cake w/Lemon Glaze & Blueberry Sauce
 Categories: Cakes, Citrus, Fruit
      Yield: 9 servings
 
MMMMM---------------------------GLAZE--------------------------------
  1 1/2 c  (packed) powdered sugar;
           - sifted
      2 tb (or more) fresh lemon Juice

MMMMM----------------------------CAKE---------------------------------
  1 1/2 c  All purpose flour
    1/3 c  Yellow cornmeal
    3/4 c  Sugar
  3 1/2 ts Baking powder
    1/2 ts Salt
      1 c  Buttermilk
      2 lg Eggs
      1 tb Fine grated lemon peel
    3/4 ts Vanilla extract
    1/2 c  Unsalted butter; melted,
           - cooled
           Crushed-Blueberry Sauce
 
 This rustic cake gets a zing from a tangy lemon glaze. The
 sauce dresses up the cake for dessert (or brunch).
  
  FOR GLAZE: Combine powdered sugar and 2 tablespoons lemon
  juice in small bowl. Stir with spoon until smooth and
  paste-like, adding more lemon juice by 1/2 teaspoonfuls if
  glaze is too thick to spread. Set aside.
  
  FOR CAKE: Position rack in center of oven and preheat
  to 350øF/175øC. Butter 9" diameter cake pan with 2"
  high sides; line bottom with parchment. Combine
  flour, cornmeal, sugar, baking powder, and salt in large
  bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel,
  and vanilla in small bowl. Pour buttermilk mixture and
  melted butter into flour mixture. Using rubber spatula,
  gently fold liquids into flour mixture until just blended
  (do not stir). Scrape batter into pan; spread evenly.
  
  Bake cake until tester inserted into center comes out
  clean and cake pulls away from sides of pan, about 30
  minutes.
  
  Immediately run knife around sides of cake. Place rack
  atop cake in pan. Using oven mitts, hold pan and rack
  firmly together and invert cake onto rack. Remove pan from
  cake. Place another rack on bottom of cake; invert 1 more
  time so that cake is top side up. Stir glaze until
  blended. While cake is still very hot, drop glaze by
  tablespoonfuls onto cake; spread to within 1/2" of edge
  (some glaze may drip down sides of cake). Cool completely.
  
  Serve with Crushed-Blueberry Sauce.
  
  Bon Appétit | April 2009
  
  by Abigail Johnson Dodge
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Polenta Cake
 Categories: Cakes, Citrus, Desserts
      Yield: 7 servings
 
MMMMM--------------------CARAMEL ORANGE LAYER-------------------------
    1/2 c  Superfine granulated sugar
      2 tb Water
      2 tb Unsalted butter; in bits
      2    Navel oranges

MMMMM----------------------------CAKE---------------------------------
     14 tb Unsalted butter; softened
      1 c  Superfine granulated sugar
      3 lg Eggs
      2 ts Orange-flower water
    1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
      2 c  Ground almonds
    2/3 c  Quick-cooking polenta

MMMMM---------------------------GLAZE--------------------------------
    1/4 c  Orange marmalade
      1 tb Water
 
  We love the way this one-of-a-kind dessert incorporates so
  many dimensions into a sophisticated whole. The cake gets
  its crumbly texture from ground almonds and polenta, while
  the orange zest and orange-flower water lend citrus and
  floral notes. The topping-sliced oranges embedded in rich
  caramel-glistens from a last-minute application of delicate
  orange-marmalade glaze.
  
  MAKE CARAMEL ORANGE LAYER: Preheat oven to 350øF/175øC with
  rack in middle. Lightly butter a 9-inch round cake pan, then
  line bottom with a round of parchment paper and side with a
  strip of parchment.
  
  Bring sugar and water to a boil in a small heavy saucepan
  over medium heat, stirring until sugar has dissolved, then
  wash down any sugar crystals from side of pan with a pastry
  brush dipped in cold water. Boil, without stirring, swirling
  pan occasionally so caramel colors evenly, until dark amber.
  
  Remove from heat and add butter, swirl pan 'til incorporated,
  then carefully but quickly pour caramel into cake pan, tilting
  it to coat evenly.
  
  Grate zest from oranges and reserve for cake. Cut remaining
  peel, including white pith, from both oranges with a paring
  knife. Cut oranges crosswise into 1/4" thick slices. Remove
  any seeds and arrange slices in 1 layer over caramel.
  
  MAKE CAKE: Beat butter with sugar using an electric mixer
  until just combined. Add eggs 1 at a time, beating well after
  each addition. Mix in orange-flower water and reserved zest.
  
  Whisk together flour, baking powder, and salt. With mixer at
  low speed, mix almonds, polenta, and flour mixture into egg
  mixture until just combined.
  
  Spread batter evenly over oranges (preferably with an offset
  spatula). Bake until a wooden pick inserted into center comes
  out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert
  cake onto a cake plate and discard parchment.
  
  GLAZE CAKE: Heat marmalade with water in a small saucepan
  until melted. Strain through a sieve into a small bowl. Brush
  top of cake with some of glaze. Serve warm or at room temp.
  
  COOKS’ NOTE: Cake, without glaze, can be made 1 day ahead
  and kept, wrapped well, at room temperature. Glaze before
  serving.
  
  ADAPTED FROM OTTOLENGHI: THE COOKBOOK
  
  February 2009 | Gourmet
  
  Serves 6 to 8
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It is a difficult matter to argue with the belly since it has no ears.
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