Posted on 04/15/2018 1:38:21 PM PDT by Jamestown1630
I’ve been making Yotam Ottolenghi’s lemon and blueberry almond flour cake this week. It is easy and delicious if you like lemon flavor - which I live for. Looked at one way, it is also good for you. Looked at another way, fuhgeddiboudit!
1 softened stick of butter
1 cup of sugar
Zest of 1 lemon plus juice
1 t of vanilla
3 large eggs
2/3 cup of either almond flour, white flour or white whole wheat flour (which will make a heavier cake but be just as delicious)
1 cup of white flour
1 T baking powder
1 t salt
1 1/2 cups of blueberries
Heat oven to 375 and Pam a loaf pan, making sure to get into every corner.
Put butter, sugar, lemon zest and juice and vanilla into the bowl of a standing mixer and beat on high speed for several minutes. Add eggs in 3 additions and beat until a light color and slightly thickened. You may have to scrape down the bowl several times.
In a separate bowl, whisk together the dry ingredients. Add it, in 3 additions, to the standing mixing bowl. Don’t over mix. Fold in most of the blueberries, holding back a few. Make sure they are floured so they don’t all end up at the bottom of the cake. The batter is tight rather than loose so it’ll cling to the paddle and bowl in an annoying way.
Bang in the oven and after 15 minutes, carefully pull it out and add the extra berries on top. Return and bake for an additional 25-30 minutes or until a skewer comes out clean.
That’s it. It’s delicious and perfect for breakfast or tea. You can make a slurry of lemon juice/confectioner’s sugar and pour it on top. I do not.
I’ve played around with this but if you get The New York Times, you can find the original recipe there.
No problem......get to the kitchen....cooking will save the day for you.
Mmmmmm.....yummy.
Mmmmmm.....yummy.
This is a healthy side with a roast chicken. Authentically northern Italian. Polenta layered with cheeses and vegetables. A Valpolicella accompanies the dish in Italy.
Just layer cooked Polenta with garlicky sauteed spinach or broccoli rabe, provolone slices, ricotta seasoned w/ Parm.
Top it off w/ a drizzle of browned butter, crispy sage leaves, maybe some garden-ripe grape tomatoes.
Cut the polenta into rectangles for a delectable presentation.
My Empire Kosher Brand chicken, baked in a Lodge cast iron pan, came out unbelievably good. I got such a carmelization on the chicken because of that damned hot pan. Oven a mess but who cares?
Mmmm......carmelization is THE way to get the best flavor. Your pan musta been real hot.
I think polenta saves the day for the creative cook..... potatoes have become passe.
LOL! My Irish genes rebel at the thought of passe potatoes!
My husband is not a big fan of polenta, unfortunately, being of Sicilian origin where pasta is the starch of choice. He will eat grits, though, so go figure.
Polenta is a bit bland if not gussied up———some of those meaty pasta sauces served on enriched polenta, with mascarpone and Parm added after cooking, might do the trick for him.
Right, it definitely needs cheese or at least salt to fix it up.
Amazing the things one can do with pumpernickel...
;>)
Those grilled peaches look awesome...saving for some summer grilling fun.
Easy and healthy dish, too.
Heh.....no, not pumpernickel.
Making this cake is one big production number.
Photoshopped?
Because of the icing, maybe they were able to fit wedges?
Not photo- shopped——that’s the actual cake slice.
It is said that this feat of geometry takes an entire day:
http://lethallydelicious.blogspot.com/2012/02/chocolate-mocha-inside-out-cake.html
No more calls please. We have a winner.
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