If you're like me, when the end of May rolls around and strawberries are bursting out of the farmer's markets, you're on the hunt for a new strawberry recipe. Something easy, something light, something that highlights the strawberry flavors. We actually took a trip to a local farm and went strawberry picking, which is a total rip off, but a lovely experience on a beautiful day, made all more cute by a strawberry smock I stumbled upon in my daughter's drawers of clothes. When you come home with a few pounds of fresh strawberries you're expected to throw on an apron and get baking. This cake recipe is adapted from Martha Stewart. I cut back on the sugar, like I always do, and I added a drop of almond extract as I find that often makes things seem ever so slightly French. The batter is incredibly easy and when fused with the strawberries it becomes like strawberry shortcake. Serve with ice cream or whipped cream, or enjoy alone in the morning with a cup of coffee. I brought this to a friend's dinner party and it was served with Indian ice cream (kulfi) which was infused with cardamom. It was perfect.
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar (original recipe calls for 1 cup sugar mixed into batter)
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate (I used a springform pan). Sift flour, baking powder, and salt together into a medium bowl (or don't sift, like I did). Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla (and almond extract). Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack.
ليست هناك تعليقات:
إرسال تعليق