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Wednesday, June 29, 2011

Cake Recipe

RASPBERRY-AND-FIG CAKE
from Food & Wine magazine
It's been quite awhile since we shared a recipe. The first was Almost Veggie Pizza (March 30, 2010). 
Below, we share a delicious cake recipe we found in Food + Wine magazine. We wish we could also share a slice of the cake with you - it was (notice past tense) so good!
Cake, before dusting with Confectioner's sugar
INGREDIENTS
Dry bread crumbs, for dusting
1 1/2 cups granulated sugar
3 large eggs
1 stick unsalted butter, melted
Finely grated zest of 3 limes
1 1/2 cups all-purpose flour
Juice of 1 lime
1/2 pint raspberries
4 figs, cut into eighths, or additional 1/2 pint
raspberries
Confectioners' sugar, for dusting

DIRECTIONS
*see note, below
•Preheat the oven to 350°. Butter a
9-inch springform pan and coat with
bread crumbs. In a bowl, using a
handheld mixer, beat the granulated
sugar and eggs at high speed until
fluffy, 2 minutes. Beat in the butter and
two-thirds of the zest. At low speed,
alternately beat in the flour and lime
juice until almost incorporated. Using a
rubber spatula, gently fold the batter
until smooth.
•Scrape the batter into the prepared pan
and smooth the surface. Gently press
in the raspberries and figs. Bake the
cake on the bottom third of the oven for
40 minutes. Transfer to the upper third
of the oven and continue baking for 35
minutes longer, until a cake tester
inserted in the center comes out clean
with a few crumbs attached.
•Transfer the cake to a rack to cool.
*Note: We found that less sugar works fine. We used less than a cup. Also, check the cake in the final cooking at about 20 minutes into the baking. It might be done earlier.
ENJOY!

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