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Recipe

柿子蛋糕配奶油和枫树山核桃

Shimon and Tammar Rothstein

屈服:Yields one 10-inch cake

酥脆,脆脆的柿子(如富尤斯)(如Fuyus)是很棒的人吃的,切成沙拉,切成莎莎酱,但是这款蛋糕是受Flora Bella Farm的农民James Birch的启发,是炫耀柔和的Hachiya的理想方式类型,在食用之前需要完全柔软。我喜欢这些柿子实际上是秋天和冬天的味道,就好像它们是在肉桂,肉豆蔻和丁香的田野中生长的一样。这是非常奇怪的,但是很神奇,可以通过水果本身加强这些口味。这是感恩节或圣诞节自助餐的绝佳选择。

This recipe is excerpted fromThe A.O.C. Cookbook. Read ourreview.

betway电子竞技俱乐部

枫山核桃

  • 1-1/2杯山核桃
  • 2 Tbs. maple sugar
  • 1 Tbs. maple syrup
  • 1/2茶匙。犹太盐

For the cake

  • 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
  • About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
  • 2-1/2杯通用面粉
  • 1茶匙小苏打
  • 1-1/2 tsp. baking powder
  • 1/2茶匙。地面豆蔻
  • 1/4茶匙。新鲜磨碎的肉豆蔻
  • 1/2茶匙。地面肉桂
  • Pinch ground cloves
  • 1/4茶匙。犹太盐
  • 1 cup heavy cream
  • 1/2茶匙。pure vanilla extract
  • 1-1/2 cups sugar
  • 2 extra-large eggs
  • 1/4 cup crème fraîche
  • 1-1/2杯枫山核桃

准备

Make the maple pecans

  • Heat oven to 350° F.
  • Line a baking sheet with parchment paper.
  • 将所有成分混合在一个大碗中。betway电子竞技俱乐部在准备好的烤盘上均匀散布。烘烤,每隔几分钟搅拌一次,约10分钟,或直到烤制为止。放在一边,直到准备好完成蛋糕。

Make the cake

  • 将烤箱加热到350°F。
  • Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.
  • Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.
  • Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.
  • 在另一个碗中,将泥,1/4杯奶油,香草和冷却的褐色黄油混合。
  • Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.
  • Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Tip

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.Excerpted fromThe A.O.C. Cookbookby Suzanne Goin. Copyright © 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Reviews

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评论(3个评论)

  • 笑声|11/24/2017

    This was great, I made it yesterday for Thanksgiving and everyone loved it. Instead of plating it with the whipped cream like in the instructions, I did what is shown in the photo - mounded the whipped cream into the middle and arranged the pecans in it. I then used a mesh strainer to dust extra maple sugar over the top of it all and it was really pretty and well-received! I would say to buy more pecans than you need and pick through them to take out broken ones (I did not buy enough to do this), just because it'll look prettier.

  • IlumioApp|2016年2月29日

    i love it

  • beatamack|12/12/2014

    This cake was very easy to make. I just cut down on the surgar to 3/4 c, so you can taste fruit more. It was very good with whipping cream and pecans. Definitley will make it again.

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