Food recipes
Temperature Unsalted Pinch salt
Temperature Unsalted Pinch salt
Ingredients:
3 large eggs, at room temperature
6 tablespoons unsalted butter, melted
Directions:
1 (3-inch) cinnamon stick
2 (3-inch) strips lemon zest
Vegetable oil spray
Parchment paper
1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Place
almonds on the baking sheet and toast nuts for 5 to 7 minutes, or until browned. Set
aside. Place figs in a small mixing bowl, and sprinkle with grappa. Set aside.
2. Using the bottom of the slow cooker insert as a guide, cut out a piece of parchment
paper. Grease the inside of the slow cooker liberally with vegetable oil spray or
butter. Place the parchment paper into the bottom, and grease it liberally as well.
3. Combine flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl. Whisk eggs
in another bowl, and add melted butter.
4. Add egg mixture to dry ingredients, and stir well. Add toasted nuts and figs. Stir
well again, scrape batter into prepared slow cooker, and even out the top with a
rubber spatula.
5. Cook cake on High for 21/4 to 21/2 hours, or until a toothpick inserted in the center
comes out clean. Turn off the slow cooker, remove the lid, and allow cake to cool for
15 minutes. Run a spatula around the edge of the insert, and then invert cake onto a
serving platter.
6. While cake cooks, make syrup. Combine remaining 11/2 cups sugar, 1 cup water,
cinnamon stick, and lemon zest in a small saucepan. Bring to a boil over medium-high
heat, stirring occasionally. Reduce the heat to low, and cook syrup for 10 minutes,
stirring occasionally. Remove and discard cinnamon stick and lemon zest. To serve,
cut cake into slices and drizzle syrup over each slice. Serve cake hot or at room
temperature.
Note: The cake and syrup can both be prepared up to 2 days in advance and kept
separately at room temperature, tightly covered with plastic wrap.
Variations:
Substitute chopped walnuts for the almonds.
Substitute chopped dried apricots or chopped dates for the figs.
Grappa is an Italian brandy made by distilling the skins, pulp, seeds, and stems from grapes what are
leftover after making wine. Its flavor depends on the species of grape, and the name is now protected
by the European Union. In France, the closest drink to grappa is marc.
Chocolate Pudding Cake
Italians love chocolate as much as Americans, and this dessert is a slow cooker
adaptation of Bounet, a traditional pudding made with crushed amaretti cookies. It is
Ingredients:
3 large eggs, at room temperature
6 tablespoons unsalted butter, melted
Directions:
1 (3-inch) cinnamon stick
2 (3-inch) strips lemon zest
Vegetable oil spray
Parchment paper
1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Place
almonds on the baking sheet and toast nuts for 5 to 7 minutes, or until browned. Set
aside. Place figs in a small mixing bowl, and sprinkle with grappa. Set aside.
2. Using the bottom of the slow cooker insert as a guide, cut out a piece of parchment
paper. Grease the inside of the slow cooker liberally with vegetable oil spray or
butter. Place the parchment paper into the bottom, and grease it liberally as well.
3. Combine flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl. Whisk eggs
in another bowl, and add melted butter.
4. Add egg mixture to dry ingredients, and stir well. Add toasted nuts and figs. Stir
well again, scrape batter into prepared slow cooker, and even out the top with a
rubber spatula.
5. Cook cake on High for 21/4 to 21/2 hours, or until a toothpick inserted in the center
comes out clean. Turn off the slow cooker, remove the lid, and allow cake to cool for
15 minutes. Run a spatula around the edge of the insert, and then invert cake onto a
serving platter.
6. While cake cooks, make syrup. Combine remaining 11/2 cups sugar, 1 cup water,
cinnamon stick, and lemon zest in a small saucepan. Bring to a boil over medium-high
heat, stirring occasionally. Reduce the heat to low, and cook syrup for 10 minutes,
stirring occasionally. Remove and discard cinnamon stick and lemon zest. To serve,
cut cake into slices and drizzle syrup over each slice. Serve cake hot or at room
temperature.
Note: The cake and syrup can both be prepared up to 2 days in advance and kept
separately at room temperature, tightly covered with plastic wrap.
Variations:
Substitute chopped walnuts for the almonds.
Substitute chopped dried apricots or chopped dates for the figs.
Grappa is an Italian brandy made by distilling the skins, pulp, seeds, and stems from grapes what are
leftover after making wine. Its flavor depends on the species of grape, and the name is now protected
by the European Union. In France, the closest drink to grappa is marc.
Chocolate Pudding Cake
Italians love chocolate as much as Americans, and this dessert is a slow cooker
adaptation of Bounet, a traditional pudding made with crushed amaretti cookies. It is
Printed from https://recipe.bluelayer.org/recipe/73741/temperature-unsalted-pinch-salt