Category: quick breads/cakes

four shovels rest on

the picket fence outside the

door, all different shapes

previous version

1/2 c brown sugar, 3 eggs, 2/3 c sugar, 2 blood oranges, 1 stick butter, room temp; 2/3 c ricotta, 1/3 c cornmeal, 1 c almond flour, 1/2 t salt, 1/4 c apricot jam, 1 T grand marnier

line the bottom of a buttered pie dish with parchment, mix brown sugar, 1 T water, dollop on the parchment; cover with one layer of paper-thin orange slices, beat whites to stiff peaks, beat yolks, sugar, zest and juice of remaining oranges; beat in butter, mix in ricotta, cornmeal, flour, salt; fold in whites, pour into pie dish, 300 F, 40-60 minutes or until middle is just firm, cool, turn out; heat jam and combine with grand marnier, spread on top

fluffy and light, the

cake tastes like a graham cracker

with caramelized pears

source

2 sticks butter, room temp; 2/3 c brown sugar, 4 bosc pears, quartered and peeled; 2 c flour, 1 t powder, 1 t ginger, pinch salt, 1/4 t soda, 1/2 t nutmeg, 2 eggs, 1/2 c molasses, 3/4 c water, for the sauce: 1/2 stick butter, 1/2 c sugar, 1 egg yolk, 2 T water, 2 T bourbon

place one stick butter in a cast-iron pot in a 350 F oven, when melted, stir in 1/3 c brown sugar and arrange pears in the pan, bake 20 minutes or until soft; cream remaining butter and brown sugar, beat in eggs, mix in remaining ingredients on slow speed; spoon batter over pears in over and bake until a knife comes out clean, about 30 minutes; let stand 10 minutes and run a knife around cake before turning out carefully; for the sauce: heat butter and sugar on the stove, add yolk and water and simmer 5 minutes, stirring; remove from heat and stir in bourbon