Text 29260, 100 rader
Skriven 2015-07-23 05:25:02 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1633
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple & Olive Oil Cake w/Maple Icing
 Categories: Fixit
      Yield: 7 servings

    1/2 c  (80 g) raisins
      4 tb Water
  2 1/4 c  (280 g) all-purpose flour
    1/2 ts Ground cinnamon
    1/4 ts Salt
    1/2 ts Baking powder
  1 1/4 ts Baking soda
    1/2 c  (120 ml) olive oil
    3/4 c  (160 g) superfine sugar
    1/2    Vanilla bean
      2 lg Free-range eggs; lightly
           - beaten
      3 lg Tart apples; peeled, cored,
           - in 3/8" (1-cm) dice
           Grated zest of 1 lemon
      2 lg Free-range egg whites
           Confectioners' sugar for
           - dusting (opt)

MMMMM------------------------MAPLE ICING-----------------------------
      7 tb (100 g) unsalted butter;
           - room temp
    1/2 c  (100 g) light muscovado
           - sugar
      6 tb (85 ml) maple syrup
      8 oz (220 g) cream cheese; room
           - temp

  Grease an 8" (20-cm) springform cake pan and line the
  bottom and sides with parchment paper. Place the raisins
  and water in a medium saucepan and simmer over low heat
  until all of the water has been absorbed. Leave to cool.

  Preheat the oven to 325+.F/163+.C.

  Sift together the flour, cinnamon, salt, baking powder,
  and baking soda and set aside.

  Put the oil and superfine sugar in the bowl of a stand
  mixer fitted with a paddle attachment (or use a whisk if
  you don't have a mixer). Slit the vanilla bean lengthwise
  in half and, using a sharp knife, scrape the seeds out
  into the bowl. Beat the oil, sugar, and vanilla together,
  then gradually add the eggs. The mix should be smooth and
  thick at this stage. Mix in the diced apples, raisins, and
  lemon zest, then lightly fold in the sifted dry
  ingredients.

  Whisk the egg whites in a clean bowl, either by hand or
  with a mixer, until they have a soft meringue consistency.
  Fold them into the batter in 2 additions, trying to
  maintain as much air as possible.

  Pour the batter into the lined pan, level it with an icing
  spatula, and place in the oven. Bake for 1 1/2 hours,
  until a skewer inserted into the center comes out clean.
  Remove from the oven and leave to cool in the plan.

  Once the cake is completely cold, you can assemble it.
  Remove from the pan and use a large serrated knife to cut
  it in half horizontally. You should end up with 2 similar
  disks. If the cake is very domed, you might need to shave
  a bit off the top half to level it.

  To make the icing, beat together the butter, muscovado
  sugar, and maple syrup until light and airy. You can do
  this by hand, or preferably, in a mixer, fitted with the
  paddle attachment. Add the cream cheese and beat until the
  icing is totally smooth.

  Using the icing spatula, spread a layer of icing 3/8" (1 cm)
  thick over the bottom half of the cake. Carefully place
  the top half on it. Spoon the rest of the icing on top and
  use the icing spatula to create a wavelike or any other
  pattern. Dust it with confectioners' sugar, if you like.

  by Yotam Ottolenghi and Sami Tamimi; Ottolenghi

  Epicurious | August 2013

  Yield: Serves 6 to 8

  MM Format by Dave Drum - 12 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... Spinach is the broom of the stomach. - French proverb

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)