Dessert
Have you ever heard someone say, "I want something snacky!"? Heck, maybe you've even said it - or, at least, thought it. I know I've thought (and said) it a few times over the years.
Well, here are six dessert recipes for those times you want something snacky, including Red Velvet Mini Cupcakes and a Meyer Lemon Tart. Enjoy!
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe.
Ingredients
1-1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml.
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
MEYER LEMON TART
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, “The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)”
Yield: One 10-inch tart; Time: 1 hour.
This was featured in “All Perfume, No Pucker” and can be viewed online here.
Ingredients
For the Crust
8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2-1/3 cups) all-purpose flour
1/4 teaspoon salt
For the Lemon Curd
1-1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5-1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt
Preparation
Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.
OATMEAL COOKIES
This is from Vegetarian Times and begins, “Straightforward and tasty, these oatmeal cookies hit the sweet spot.” Makes 24 cookies.
To view this online, click here.
Ingredients:
1/2 cup pastry flour
1/2 cup whole wheat flour
1/2 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. baking soda
1/4 tsp. ground ginger
1 stick (1/2 cup) margarine, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs or equivalent Egg Replacer
1/2 tsp. vanilla extract
2 Tbs. cold water
3/4 cup old-fashioned rolled oats
1/2 cup raisins
Instructions:
Preheat oven to 350 degrees. Lightly grease one or more baking sheets.
In medium bowl, mix both flours, cinnamon, nutmeg, baking soda, and ginger. Set aside.
In large bowl with an electric mixer, beat margarine and granulated and brown sugars until light and fluffy. Beat in eggs or Egg Replacer, vanilla and water until blended. Add dry ingredients and beat just until blended. Stir in oats and raisins.
Drop by rounded tablespoonfuls onto prepared baking sheet(s), spacing them about 2 inches apart. Bake until golden, 10 to 15 minutes. Remove to wire racks to cool. Store cookies in an airtight container up to 5 days.
Nutrition Information: Calories: 77; Protein: 2 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 14 g; Cholesterol: 18 mg; Sodium: 65 mg; Fiber: 1 g; Sugar: g
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1-1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
ROSEMARY, OLIVE OIL AND ORANGE CAKE
This comes from Yotam Ottolenghi in The New York Times cooking e-newsletter. Yotam wrote, “This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.”
Yield: 10 servings.
This was featured in “The Bright Magic of Citrus in the Baking Pan” and can be viewed online at here.
Ingredients
For the Crystallized Rosemary:
10 small rosemary sprigs, no more than 1 inch each in size (see note)
1 egg white, lightly whisked
2 teaspoons granulated or superfine sugar (caster sugar)
For the Cake:
About 2 tablespoons unsalted butter, softened, for greasing the pan
2 cups all-purpose flour (plain flour), more to flour the pan
3/4 cup extra-virgin olive oil
1/2 cup plus 1 teaspoon superfine sugar (caster sugar)
1 tablespoon finely grated orange zest (from about 1-1/2 oranges)
1-1/2 tablespoons packed finely chopped rosemary leaves
2 large eggs
1/2 cup sour cream
2 teaspoons baking powder
1/4 teaspoon salt
For the Orange Icing:
1-1/2 tablespoons freshly squeezed orange juice
2-1/2 teaspoons freshly squeezed lemon juice
1-3/4 cups sifted confectioners’ sugar, or 1-1/2 cups sifted icing sugar
Preparation
At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
Make the cake: Heat oven to 325 degrees Fahrenheit. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners’ sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
Well, here are six dessert recipes for those times you want something snacky, including Red Velvet Mini Cupcakes and a Meyer Lemon Tart. Enjoy!
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe.
Ingredients
1-1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
CHOCOLATE FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml.
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
MEYER LEMON TART
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, “The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)”
Yield: One 10-inch tart; Time: 1 hour.
This was featured in “All Perfume, No Pucker” and can be viewed online here.
Ingredients
For the Crust
8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2-1/3 cups) all-purpose flour
1/4 teaspoon salt
For the Lemon Curd
1-1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5-1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt
Preparation
Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.
OATMEAL COOKIES
This is from Vegetarian Times and begins, “Straightforward and tasty, these oatmeal cookies hit the sweet spot.” Makes 24 cookies.
To view this online, click here.
Ingredients:
1/2 cup pastry flour
1/2 cup whole wheat flour
1/2 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. baking soda
1/4 tsp. ground ginger
1 stick (1/2 cup) margarine, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs or equivalent Egg Replacer
1/2 tsp. vanilla extract
2 Tbs. cold water
3/4 cup old-fashioned rolled oats
1/2 cup raisins
Instructions:
Preheat oven to 350 degrees. Lightly grease one or more baking sheets.
In medium bowl, mix both flours, cinnamon, nutmeg, baking soda, and ginger. Set aside.
In large bowl with an electric mixer, beat margarine and granulated and brown sugars until light and fluffy. Beat in eggs or Egg Replacer, vanilla and water until blended. Add dry ingredients and beat just until blended. Stir in oats and raisins.
Drop by rounded tablespoonfuls onto prepared baking sheet(s), spacing them about 2 inches apart. Bake until golden, 10 to 15 minutes. Remove to wire racks to cool. Store cookies in an airtight container up to 5 days.
Nutrition Information: Calories: 77; Protein: 2 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 14 g; Cholesterol: 18 mg; Sodium: 65 mg; Fiber: 1 g; Sugar: g
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1-1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
ROSEMARY, OLIVE OIL AND ORANGE CAKE
This comes from Yotam Ottolenghi in The New York Times cooking e-newsletter. Yotam wrote, “This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.”
Yield: 10 servings.
This was featured in “The Bright Magic of Citrus in the Baking Pan” and can be viewed online at here.
Ingredients
For the Crystallized Rosemary:
10 small rosemary sprigs, no more than 1 inch each in size (see note)
1 egg white, lightly whisked
2 teaspoons granulated or superfine sugar (caster sugar)
For the Cake:
About 2 tablespoons unsalted butter, softened, for greasing the pan
2 cups all-purpose flour (plain flour), more to flour the pan
3/4 cup extra-virgin olive oil
1/2 cup plus 1 teaspoon superfine sugar (caster sugar)
1 tablespoon finely grated orange zest (from about 1-1/2 oranges)
1-1/2 tablespoons packed finely chopped rosemary leaves
2 large eggs
1/2 cup sour cream
2 teaspoons baking powder
1/4 teaspoon salt
For the Orange Icing:
1-1/2 tablespoons freshly squeezed orange juice
2-1/2 teaspoons freshly squeezed lemon juice
1-3/4 cups sifted confectioners’ sugar, or 1-1/2 cups sifted icing sugar
Preparation
At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
Make the cake: Heat oven to 325 degrees Fahrenheit. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners’ sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
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