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Serves
6
Lemon Pound Cake:
8 tablespoons butter, room temperature
1/2 cup sugar
3 each eggs, separated, at room temperature
1 tablespoon dark rum
1/2 tablespoon lemon reduction (2 tablespoons lemon juice and zest of lemon reduced three-fourths over medium heat to 1/2 tablespoon)
2/3 cup flour, sifted
1/8 tablespoon baking powder
Caramelized Apricots:
1/2 cup sugar
3 tablespoons water
1/2 cup heavy cream
12 each apricots, pitted and cut into 1/4 inch pieces
1/8 tablespoon ground pepper
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Lemon Pound Cake
Recipe By: Sanford D’Amato From The Winning
Styles Cookbook
Winning Styles...
A
veritable all-star team of super chefs who reveal the stories
behind their success as well as more than 100 recipes — all
complemented by stunning full-color photography throughout by
John Ormond. - here is a sample recipe...
Method
For the Lemon Pound Cake:
Cream the butter and 2/3 of the sugar until light and lemon
colored. Add the egg yolks slowly — one at a time. Add rum,
lemon reduction, flour and baking powder, and mix until just
combined. In a separate bowl, whip the egg whites with the remaining
sugar until soft peaks are formed. Fold 1/2 of the egg whites
into the butter and sugar mixture. Repeat with remaining egg
whites. Pipe the mixture evenly into 6 non-stick molds, or into
6 regular molds that have been buttered and floured and have
a piece of parchment paper on the bottom (could also use custard
cups or ramekins). Bake in a 325 to 350 degree oven for about
11-12 minutes until firm.
For the Caramelized Apricots:
Mix the sugar and water in a small saucepan and caramelize over
medium heat. When deep golden in color, slowly and carefully
mix in the heavy cream. Bring to a boil and add the apricots
and pepper. Cook until the apricots are tender. Remove the apricots
and set aside. Simmer the sauce for an additional 7-10 minutes
until thick and syrupy.
To Finish and Serve:
Warm the cakes in the molds in a 350-degree oven for 5 minutes.
Remove the cakes from the molds onto each of 6 serving plates.
Serve with the apricots, the caramel sauce and your favorite
ice cream.
Winning
Styles
Recipe Recipes from the James Beard Foundation
by Elin Jeffords
List Price: $42.00
Buy
It Online
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