Tag: Fresh Fruit

Breads · Breakfast · Cakes · Desserts · Fruit · Uncategorized

Blackberry, Browned Butter & Almond Tart

Chocolate CastlesLeave a comment

Taken from Southern Living Magazine, this recipe caught my eye and with a sack of blackberries already in the fridge, it sounded too good not to try. It is also one of those rare moments when I have almond flour in the house, which I had purchased to make another batch of french macaroons.

1 1/2 cups (12 oz) unsalted butter, plus more for the pan

8 large egg whites

3 1/4 cups unsifted powdered sugar, plus more for dusing

1 1/2 cups almond flour

1 cup plus 1 tables all purpose flour, divided, plus more for pan

1 tables vanilla bean paste

1 1/2 cup fresh blackberries

Preheat oven to 325. Grease and flour a 12 ” round tart pan with removable bottom; place tart pan on a rimmed baking sheet lined with parchment paper. Melt butter in a saucepan over medium-high and cook, stirring often, until butter releases a nutty aroma and milk solids are golden brown, about 8 minutes. Immediately transfer butter to a bowl; ;cool slightly, about 10 minutes.

Beat egg whites with a heavy duty electric mixer on medium speed until frothy, about 30 seconds. Gradually add powdered sugar; beat until light and fluffy. Gradually add almond flour and 1 cup of the all purpose flour; beat on medium low speed until incorporated. Add vanilla bean paste (if you don’t have vanilla paste, add 2 teas vanilla) and browned butter. Beat on medium-low speed until incorporated. Spread batter in prepared pan. Toss blackberries with remaining 1 tablespoon all purpose flour and sprinkle over the batter.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 42-45 minutes. Cool in pan on a wire rack 15 minutes. Remove sides of pan and cool 30 more minutes. Dust with powdered sugar before serving.

Cakes · Fruit

Robert E Lee Bundt Cake

Chocolate CastlesLeave a comment

My neighbor, Nancy and her twin sister, Sally (if you read An Era Gone By a few months ago on the blog, you will remember they are 80 year old twin sisters, who are just the cutest and dearest things, ever, and love cooking magazines.) I come home quite frequently to find the magazines they have finished going through on the table outside my front door. It is such a favorite thing of mine to just sit and look through different recipes. One that they buy and share with me is called, Southern Living Comfort Food, which is a take off from Southern Living Magazine that comes out with special issues. This cake intrigued me. Is it called REL Bundt cake because he made up the recipe?, or because it was one of his fav’s? or just because someone in the south made up this wonderful pound cake, or someone whose dream was to be REL?  Which ever the reason, it is a great cake for our Easter season with it’s fruity theme and gorgeous garnishes.

1 cup butter, softened

1/2 cup shortening (Crisco)

3 cups granulated sugar

6 large eggs

3 cups flour

1/2 teas baking powder

1/8 teas salt

1 cup milk

4 teas orange zest, divided

2 teas lemon zest, divided

1/4 cup fresh lemon juice

2 cups powdered sugar

2-3 tables fresh orange juice

Garnishes: fresh raspberries, strawberries, gooseberries (I always want to type goosebumps), fresh mint sprigs

Preheat oven to 325. Beat butter and shortening with mixer until creamy. Gradually add granulated sugar beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together: flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teas orange zest, 1 teas lemon zest and 1/4 cup fresh lemon juice. Pour batter into a greased and floured 10″ bundt pan.

Bake at 325 for 1 hour and 5 min to 1 hour and 15 min or until a toothpick inserted in center comes out clean. Do not over bake. Watch closely the last few minutes of baking. Cool in pan on a wire rack about 10 min and then remove from pan. Cool completely. Whisk together the powdered sugar and rest of lemon and orange zest and orange juice. Spoon over cake, Garnish with fresh fruit on platter to serve.