Text 12186, 157 rader
Skriven 2014-04-15 06:25:44 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Eat & Get Big #2
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blackberry Buttermilk Cake
 Categories: Cakes, Dairy, Fruits, Desserts, Citrus
      Yield: 9 servings

    3/4 c  Unsalted butter; room temp +
           - more for pan and parchment
  2 1/3 c  Cake flour (sifted, then
           - measured) + more for pan
  2 1/2 c  Fresh blackberries
    1/4 c  + 1 1/3 c sugar
  1 1/2 ts Baking powder
    3/4 ts Salt
    1/2 ts Baking soda
      3 lg Eggs; room temp
      2 ts Vanilla extract
  1 1/2 ts Fine grated orange zest
      1 c  Well-shaken buttermilk
           Powdered sugar (for
           - dusting)

  Special equipment: Use a 9"-10"-diameter springform pan.

  Position a rack in middle of oven and preheat to
  350øF/175øC. Butter pan; line bottom with a round of
  parchment paper. Butter parchment. Dust with flour; tap out
  excess. Arrange berries in a single layer in bottom of pan;
  sprinkle evenly with 1/4 cup sugar.

  Sift 2 1/3 cups flour, baking powder, salt, and baking soda
  into a medium bowl; set aside. Using an electric mixer, beat
  3/4 cup butter and remaining 1 1/3 cups sugar in a large
  bowl at medium-high speed, occasionally scraping down sides
  of bowl, until pale and fluffy, about 2 minutes. Add eggs,
  one at a time, beating well after each addition. Beat in
  vanilla and zest. Reduce speed to low; beat in flour mixture
  in 3 additions, alternating with buttermilk in 2 additions,
  beginning and ending with flour mixture and beating just
  until incorporated. Pour batter over berries in pan; smooth
  top.

  Bake until cake is golden brown and a tester inserted into
  the center comes out clean, about 1 hour 25 minutes. Let
  cool in pan set on a wire rack for 15 minutes, then run a
  thin, sharp knife around edge of pan to loosen. Remove pan
  sides. Invert cake onto rack and remove pan bottom; peel off
  parchment. Dust top generously with powdered sugar and let
  cool completely.

  by Melissa Roberts

  Bon Appétit | July 2011

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 12 July 2011

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Vasilopita
 Categories: Cakes, Desserts, Nuts
      Yield: 9 servings

    3/4 c  Blanched, slivered almonds
    1/3 c  Light brown sugar
      1 tb Honey
      3 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Baking soda
      1 ts Mahlab
           +=OR=+
      1 tb Anise seed
      1 c  Unsalted butter; softened
      2 c  Granulated sugar
      6    Eggs
      2 ts Lemon juice
      1 ts Vanilla extract
      1 c  Milk
           Coin or hard candy

  Best served at a big family breakfast, this coffee cake
  rings in the first morning of the new year in Greece. You
  can easily recognize the cake by its tiered shape, with a
  small round cake set on top of a large round cake. It is
  usually flavored with anise seed or mahlab (the ground pit
  of a Mediterranean wild cherry). The Greek tradition is to
  serve the cake to the youngest first, then the next to
  youngest, and so on, working up in age, and the person who
  finds the hidden coin or trinkets will have good luck for
  the year.

  Preheat the oven to 350øF/175øC.

  Butter a 9" round cake pan and a 4" round cake pan.

  TO MAKE THE CAKE: Combine the almonds, brown sugar, and
  honey in a small bowl, and set aside. Mix the flour, baking
  powder, baking soda, and mahlab in a medium bowl, and set
  aside. In a large bowl, cream the butter and granulated
  sugar until light and fluffy. Add the eggs one at a time,
  beating well after each addition. Stir in the lemon juice
  and vanilla. Add the flour mixture to the butter mixture,
  alternating with the milk, and mix well.

  TO BAKE THE CAKE: Divide one-third of the nut mixture
  between the two prepared pans, scattering it in an even
  layer over their bottoms. Fill the smaller (4-inch) pan
  two-thirds full of batter, then pour half of the remaining
  batter into the larger (9") pan. Bake both layers for 20
  minutes, until the cakes become a bit firm. Sprinkle half of
  the remaining almond mixture in an even layer over both
  cakes, and lay the coin on top of one of the partly baked
  cakes. Pour the remaining batter on top of each cake. Bake
  for another 20 to 25 minutes, until a knife inserted in the
  center of each comes out clean. Let the cakes cool in their
  pans for 10 minutes.

  TO SERVE: Remove the cakes from their pans, and place the
  smaller one on top of the larger. Top with the remaining
  almond mixture, and serve warm.

  VARIATIONS

  HAZELNUT-ANISE-CHOCOLATE CHIP VASILOPITA: Replace the
  almonds with chopped hazelnuts and the mahlab with anise
  seed. Add 1/2 cup chocolate chips to the nut mixture.

  RASPBERRY-YOGURT VASILOPITA: Replace the milk with yogurt.
  Add 1 cup fresh raspberries to the center of the cakes,
  along with the almond mixture and coin, during the baking.

  SEED WEDDING CAKE: In Greece everyone is required to eat
  seeds at weddings to wish the happy couple a fertile life.
  Replace the nuts with 3/4 cup sunflower seeds or poppyseeds
  and serve the cake at a wedding brunch.

  Epicurious | October 2010

  by Krystina Castella; A World of Cake

  Yield: Makes 1 cake (serves 8 to 10)

  MM Format by Dave Drum - 28 October 2010

  Uncle Dirty Dave's Archives

MMMMM

... Kissing don't last; cookery do! -- George Meredith

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