Almond Cornmeal Cake with Peach and Berry Compote

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* Exported from MasterCook *

 

Almond Cornmeal Cake With Peach and Berry Compote

 

Recipe By :Gourmet, August 2000

Serving Size : 6 Preparation Time :0:20

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup yellow cornmeal

1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

2/3 cup whole blanched almonds

1/4 cup sugar

1 1/4 sticks (1/2 cup plus 2 T) unsalted butter -- softened

3 large eggs

3/4 teaspoon vanilla

ACCOMPANIMENT:

Peach and Berry Compote -- (see recipe)

 

Preheat oven to 325°F and butter an 8 1/4- by 4 1/4- by 3-inch loaf pan: Put a

24- by 3 1/2-inch strip of wax paper lengthwise down

center of pan (to facilitate unmolding), leaving an overhang on each end.

 

Whisk together cornmeal, flour, baking powder, and salt.

 

Finely grind almonds with 1/4 cup sugar in a food processor and stir into

cornmeal mixture.

 

Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer

at medium speed until combined well. Beat in eggs 1

at a time until just blended, then beat in vanilla. (Mixture will look curdled.)

Add cornmeal mixture and stir and fold until just

combined.

 

Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a

tester comes out clean, about 1 hour. Cool cake in

pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully

lift cake from pan onto rack.

 

Source:

" Alix Palley and Elizabeth Vought "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 2:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 564 Calories (kcal); 30g Total Fat; (50% calories from fat); 9g

Protein; 57g Carbohydrate; 145mg Cholesterol; 278mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2

Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 900018 0 1553 0 0 0 0

 

 

* Exported from MasterCook *

 

Peach and Berry Compote

 

Recipe By :Gourmet, August 2000

Serving Size : 6 Preparation Time :0:20

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large peaches -- (1 1/2 lb)

1 cup sweet dessert wine -- such as Muscat de

Beaumes-de-Venise

3 tablespoons sugar -- or to taste

2 cups blueberries -- (3/4 lb)

2 cups raspberries -- (1/2 lb)

 

Blanch and peel peaches. Cut into 1/4-inch-thick wedges.

 

Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2

minutes, then remove from heat. Immediately transfer

mixture to a bowl and add berries, tossing to combine. Cool compote completely.

 

Serve compote chilled or at room temperature.

 

Source:

" Alix Palley and Elizabeth Vought "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 2:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 153 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 28g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

NOTES : This recipe makes enough fruit compote to enjoy with the entire almond

cornmeal cake.

Nutr. Assoc. : 0 0 0 0 0