| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
|
4 |
Servings |
INGREDIENTS
| 18 |
tb |
(2 1/4 sticks) unsalted butter; room temperature |
| 3/4 |
c |
Plus 2 tablespoons granulated sugar |
| 1 |
lg |
Egg |
| 2 |
lg |
Egg yolks |
| 1 |
tb |
Freshly squeezed lemon juice plus zest of 1 lemon |
| 1 1/2 |
ts |
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
1. 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.
2. 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.
3. 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
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