| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | 4 | Servings | ||
INGREDIENTS
| 18 | T | 2 1/4 sticks unsalted |
| butter room temperature | ||
| 3/4 | c | Plus 2 tablespoons |
| granulated sugar | ||
| 1 | Egg | |
| 2 | Egg yolks | |
| 1 | T | Freshly squeezed lemon juice |
| plus zest of 1 lemon | ||
| 1 1/2 | t | Pure vanilla extract |
| 1 3/4 | c | All-purpose flour |
| 1/3 | c | Finely ground blanched |
| almonds 1 ounce | ||
| 2 | c | Assorted summer fruit such |
| as strawberries | ||
| raspberries blueberries | ||
| peaches and figs | ||
| Confectioners' sugar for | ||
| dusting | ||
| 4 | Sprigs mint for garnish | |
| optional |
INSTRUCTIONS
Heat oven to 325. Butter eight 3 1/2 x 1 1/2 inch brioche molds; set aside. In electric mixer, combine butter and 3/4 cup granulated sugar; beat on medium until fluffy, about 5 minutes. Beat in whole egg and yolks until combined. Beat in lemon zest and vanilla until combined. Add flour and almonds; combine. Spoon batter into prepared molds, banging bottoms to compact batter. Bake 20 to 25 minutes. Reduce heat to 300; bake until golden, 5 to 10 minutes. Let cool on a wire rack. Slice fruit into bite-size pieces, and toss with remaining 2 tablespoons granulated sugar and lemon juice. Let fruit stand 5 to 10 minutes. Dust cakes with confectioners' sugar. Serve with fruit and garnish with mint. If you prefer, bake in a nine inch cake pan for 45 minutes. Recipe by: MARTHA STEWART LIVING Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
Nutrition (calculated from recipe ingredients)
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Calories: 975
Calories From Fat: 699
Total Fat: 79.5g
Cholesterol: 337.1mg
Sodium: 35.5mg
Potassium: 430mg
Carbohydrates: 59g
Fiber: 5.8g
Sugar: 10.9g
Protein: 10.8g