| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
10 |
Servings |
INGREDIENTS
| 12 |
T |
Unsalted butter, plus more |
|
|
for pan room |
|
|
temperature |
| 2 3/4 |
c |
Fresh or thawed frozen |
|
|
cranberries |
| 9 |
T |
Maple syrup |
| 1/2 |
t |
Ground cinnamon |
| 3/4 |
c |
All-purpose flour, plus more |
| 1 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 6 |
T |
Yellow cornmeal, preferably |
|
|
coarse |
| 1/4 |
c |
Almond paste |
| 3/4 |
c |
Sugar, plus |
| 2 |
T |
Sugar |
| 3 |
|
Eggs, separated |
| 1/4 |
t |
Vanilla extract |
| 1/4 |
t |
Almond extract |
| 1/2 |
c |
Milk |
INSTRUCTIONS
Butter and flour an 8-inch round cake pan; set aside. In a large
skillet, heat 6 tablespoons butter over medium heat until it sizzles.
Add cranberries and cook until shiny, 2 to 3 minutes. Add maple syrup
and cinnamon. Cook, stirring frequently, until cranberries soften but
still hold their shape, about 5 minutes. Remove cranberries with a
slotted spoon and transfer to a baking sheet to cool slightly. Set
skillet with syrup aside. Arrange cranberries in the prepared pan.
Return skillet with syrup to medium heat until syrup boils, 3 to 4
minutes; do not overcook. Immediately pour syrup over cranberries and
let cool, about 10 minutes. Place rack in center of oven and heat to
350 degrees. Sift together flour, baking powder, and salt. Mix in
cornmeal with a fork. Place remaining 6 tablespoons butter in an
electric mixer. Crumble in almond paste and, using the paddle, beat on
medium speed until well combined. About 30 seconds. Gradually add 3/4
cup sugar and beat until creamy. Add egg yolks and beat until well
combined. Beat in vanilla and almond extracts. Add flour mixture
alternately with milk in two batches. Set aside. In a clean bowl, use
the whisk attachment to beat egg whites until foamy. Slowly add
remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a
third of the whites into batter, then fold in remaining whites. Spread
batter over cranberries and bake for 45 minutes, or until a toothpick
inserted in center comes out clean. Let cool in pan 2 hours before
inverting onto a serving plate. Source: "Martha Stewart Living
Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Per serving: 221 Calories (kcal); 4g Total
Fat; (14% calories from fat); 4g Protein; 44g Carbohydrate; 58mg
Cholesterol; 127mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Recipe by:
Martha Stewart Converted by MM_Buster v2.0n.
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