自制大黄粥糕

份量:8-10

Growing up I always heard fun stories of my mom cooking. In the ‘80’s she was a paralegal in Chicago with a flair for baking bread. While perfecting her method and recipe at 2am, my dad said the first loaves went down the toilet. I can’t weigh in on the validity of that statement, but knowing my mom’s passionate nature, I wouldn’t doubt it. She honed her talent and started selling bread to her coworkers in the city, a short and many times cold train ride into town.

我父母在我出生前就移民到西雅图了。我妈妈找到了一份服务员的工作,但不得不说服店主给她一个机会。”你太有资格了,你会觉得无聊的,”他告诉她。她利用自己的谈判技巧得到了这份工作,很快她就从一个名叫马塞尔的好男人那里学到了法国烘焙的艺术。她学会了在一个沉重的钢板机上做羊角面包和用奶油做面包布丁的方块老面包。他退休后提出把面包店卖给她,但她拒绝了。”糖霜蛋糕,牛角包,这是一个真正的礼物。几年后,她告诉我说:“我就是没办法。”。

She moved on with her culinary career, became the lead baker at Cutter’s Crabhouse and developed their now famous focaccia recipe, slathered in butter and herbs.

当我出现在贝克她“刷爆了ing.” To this day I haven’t had a loaf of bread made from my mother’s hands. She was a working mom and either didn’t have time or didn’t have interest. Maybe it was a little of both. She retired (partially) last year and over the past months has made her way back to the kitchen. She has never been the Suzie-Homemaker kind of mom, but she’s a great cook and teacher. “Can I teach you a trick?” was her way of gently helping me find my own path in the kitchen when I was struggling. This summer she’s started baking again and Rhubarb Polenta Cake from March/April 2015 Edible Seattle Magazine was one of her latest hits. Moist, citric, tangy and textural, this cake is a lovely ending to a summer meal or afternoon coffee break.

美食提示:请访问更好的杂货店的散装部分,购买价格更低的杏仁粉和玉米粥。

Paola Thomas的食谱,可食用西雅图s。

蛋糕.jpg

成分

  • 2 cups rhubarb, fresh or frozen, chopped into ½ inch pieces

  • 2汤匙苏打水或砂糖

  • 2 sticks unsalted butter, softened

  • 约1茶匙面粉或无麸质面粉混合物,用于涂锅

  • 1杯面包师糖(颗粒也可以)

  • 2 cups almond flour

  • 3 extra-large eggs

  • ½ 茶匙香草精

  • Juice + zest of two oranges

  • ½ 杯加1汤匙玉米粥/粗砂或玉米粉

  • 1 teaspoon baking power

  • ¼ 茶匙盐

  • 5 cardamom pods or 1 teaspoon ground

  • Approximately 2 tablespoons sliced almonds to decorate


Directions

1) 在做蛋糕前大约一个小时,把大黄放在一个小碗里,撒上砂糖。放在一边直到糖溶解。

2) 预热烤箱至325华氏度

3) 用黄油、油脂和面粉做成的包装纸,在一个9英寸的蛋糕盘上切一圈羊皮纸,在底部划线。一个弹簧平底锅会使蛋糕更容易取出。如果你没有羊皮纸,就剪两条羊皮纸,把它们交叉放在平底锅的底部,在羊皮纸圈的下面,多余的羊皮纸折叠在平底锅的两边。你可以用这些“把手”来去掉蛋糕。

4) Using a stand or hand-held mixer, beat the softened butter and sugar together until pale, light, and fluffy (about 4 minutes at medium speed). Stir in the almond flour; beat in eggs, one at a time, until the batter is airy and soft.

5) With a large spoon, fold in the vanilla extract, orange juice, and zest. Add polenta, baking powder, and salt, still folding gently.

If using whole cardamom: crack the pods, remove the seeds, and crush the seeds using a pestle and mortar. If using ground cardamom: skip this step. Fold the cardamom into the batter until evenly distributed.

6) Spoon the batter, which should be a mousse-like consistency, into the prepared pan and smooth it out to the edges with a spatula.

把腌制好的大黄片从糖浆中取出,用纸巾吸干。把大黄压进蛋糕糊里,把杏仁片撒在上面。一些大黄块在烘烤过程中会下沉,所以你会得到一个大黄镶嵌蛋糕。

注意:大黄碗底部的剩余糖浆在酸奶或冰淇淋上很美味,或者你可以在上菜前把它倒在一片蛋糕上。

7) 把准备好的蛋糕盘放在烤盘上,在预热的烤箱里烤50-60分钟。蛋糕应该牢固地放在中间,上面是深金黄色。从烤箱中取出,静置5-10分钟,直到蛋糕从侧面收缩。然后从锅中取出,放在金属架上冷却。

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