![PINK GRAPEFRUIT CAKE](/images/new-backgrounds/179776/1797769x1.webp)
| PINK GRAPEFRUIT CAKE | ing 1/2 cup (125ml) of the grapefruit juice | ||
Similar to a pound cake. After baking, | with the remaining 1/2 cup (125ml) of | |||
granulated sugar in a small saucepan. | ||||
fresh grapefruit syrup is poured over the | ||||
Cook over medium heat until the sugar | ||||
| warm cake, and when cool, cake is | |||
| is dissolved, 3 to 5 minutes; keep warm | |||
| finished with a grapefruit glaze. | |||
| and reserve. | |||
Makes 16 – 20 servings | ||||
Cool cake in pan on a rack for 5 minutes, | ||||
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3 | cups (750ml) | then turn out onto the rack; wash and dry | ||
1/2 teaspoon (2.5ml) baking soda | the pan. Prick the top and sides of the | |||
1/2 | teaspoon (2.5ml) salt | cake with a cake tester and return it to | ||
the pan. Prick the bottom of the cake with | ||||
| Zest of 1 medium grapefruit, finely | |||
| the cake tester. Pour the warm grapefruit | |||
| chopped | |||
| syrup slowly over the cake, allowing the | |||
3 | cups (750ml) granulated sugar, | |||
cake to absorb the syrup. When the syrup | ||||
| divided | has been absorbed, turn the cake out | ||
1 | cup (250ml) unsalted butter, cut in | onto the rack to cool completely. | ||
| Combine the powdered sugar with the | |||
6 | large eggs | remaining grapefruit juice and stir until | ||
1 | cup (250ml) plain | blended and smooth. Drizzle the pink | ||
| yogurt | grapefruit glaze over the cooled cake. | ||
1 | teaspoon (5ml) almond extract | Let rest 30 minutes before cutting. | ||
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1/2 teaspoon (2.5ml) vanilla extract |
| Nutritional information per serving: | ||
3/4 cup (190ml) fresh pink grapefruit | Calories 344 (28% from fat) • carb. 58g • pro 5g | |||
| juice, divided | fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg | ||
2 | cups (500ml) powdered sugar |
| calc. 37mg • Vit. C 4mg (6%DV) • fiber 1g | |
Preheat the oven to 350°F (175°C). Butter |
| LEMON PUDDING CAKES | ||
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and flour a | This dessert magically becomes 2 layers | |||
Place the flour, baking soda and salt in a | – | pudding topped with a sponge cake | ||
medium bowl and stir to blend; reserve. |
| when baked. | ||
Place the zest, | Makes 8 servings. | |||
granulated sugar, and the butter in a large | Cooking spray | |||
bowl. Using a Cuisinart® Hand Mixer, mix | 4 | large egg whites | ||
the sugar, butter and zest on low speed | ||||
1/4 teaspoon (1ml) cream of tartar | ||||
for 30 seconds to combine. Mix, using | ||||
| Zest of 1 lemon, finely chopped | |||
medium speed until creamed and light – |
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about | 1 | cup (250ml) granulated sugar | ||
bowl. Add the eggs, yogurt, and extracts; | ||||
2 | tablespoons (30ml) unsalted butter, | |||
mix on low speed until well blended, | ||||
| at room temperature | |||
about 1 minute. Scrape the bowl. Add |
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1/3 cup (80ml) freshly squeezed lemon | ||||
the dry ingredients and mix on low speed | ||||
for 30 seconds. Scrape the bowl and mix |
| juice | ||
until completely blended, about 30 to 40 | ||||
seconds. Transfer the batter to the pre- | 3 | large egg yolks | ||
pared pan and spread evenly. Bake in the | ||||
4 | tablespoons (60ml) | |||
preheated 350° F (175°C) oven until a | ||||
| flour | |||
tester inserted in the center comes out |
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1/8 | teaspoon (0.5ml) salt | |||
clean, 65 to 75 minutes. While the cake is | ||||
in the oven, prepare the syrup by combin- |
| powdered sugar | ||
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Preheat the oven to 350° F (175°C). Lightly coat eight
Place the zest, 1/4 cup (60ml) of the sugar and the butter in a medium bowl. Using a Cuisinart® Hand Mixer, mix on low speed until blended. Add remaining sugar, lemon juice, egg yolks, and milk. Mix on low speed until combined, about 30 to 40 seconds. The mixture may look curdled – that is okay. In a clean bowl, beat the egg whites with clean beaters/whisk attachment until stiff but not dry. Gently fold the egg whites into the lemon mixture. Divide the mixture among the prepared ramekins. Place the ramekins in a shallow pan and add boiling water until it reaches halfway up the sides of the ramekins. Place the pan in the preheated 350°F (175°C) oven and bake for 45 minutes. Remove carefully from the hot water bath and place on a rack to cool.
May be served warm or cold. May be served in the ramekins or when chilled loosen the edges of the cake with a thin bladed knife and invert each portion onto dessert plates – the pudding will then be on top.
Nutritional analysis per serving:
Calories 207 (33% from fat) • carb. 30g • pro. 5g fat 8g • sat. fat 4g • chol. 98mg • sod. 103mg calc. 67mg • Vit. C 1mg (2% DV) • fiber 0g
TANGY CITRUS SORBET
Tangy Citrus Sorbet makes a refreshing
ending to a rich meal.
Makes about 1 quart (1L).
2tablespoons (30ml) tangerine/ tangelo zest, finely chopped
1tablespoon (15ml) lemon zest, finely chopped
Combine sugar and water in a small saucepan over medium high heat; cook until sugar is dissolved. Allow to cool completely. Stir in zests and juices. Freeze in Cuisinart® Ice Cream- Frozen Yogurt and Sorbet Maker,
20 to 25 minutes.
Nutritional information per serving:
Calories 239 (1% from fat) • carb. 62g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg • calc. 23mg • Vit. C 42mg (70% DV) • fiber 0g
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