FIG & RASPBERRY CRUMBLE CAKE
Easy to make and full of juicy fruit, this cake can be served at teatime or as a pudding, the perfect finish to Sunday lunch
Provided by Diana Henry
Categories Dessert, Snack
Time 1h45m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
- For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
- Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
- Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.
Nutrition Facts : Calories 517 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
FRESH FIG AND RICOTTA CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.
RASPBERRY CRUMBLE
I made this crumble because I had some less-than-delicious raspberries on hand - when you bake them in a crumble, the flavors deepen. Most of the sweetness is in the topping; the filling is somewhat tart. The newest of the grainy crumble toppings that I keep on hand in the freezer, this one has a particularly nutty flavor because of its toasted flaxseeds. Use certified gluten-free oats if you like.
Provided by Martha Rose Shulman
Categories weekday, dessert
Time 1h45m
Yield Serves eight
Number Of Ingredients 12
Steps:
- In a large bowl, toss the raspberries with the sugar, rose water and cornstarch. Cover and let stand for 15 to 30 minutes. Meanwhile, preheat the oven to 350 degrees, and butter a 2-quart baking dish.
- Transfer the fruit to the baking dish, making sure to scrape in all of the liquid from the bowl. Place in the oven for 15 minutes. Remove from the oven, and spread the crumble topping over the fruit in an even layer. Return to the oven for 15 to 20 minutes until the crumble is bubbling and nicely browned. Allow to stand for at least 15 minutes before serving.
- Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, ground flaxseeds, sugar, salt and nutmeg in a food processor fitted with the steel blade. Pulse several times to combine. Add the butter, and pulse until it is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
- Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan, stir the mixture and bake another five to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 13 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 41 milligrams, Sugar 20 grams, TransFat 0 grams
RASPBERRY CRUMBLE TART
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Categories Fruit Dessert Bake Raspberry Almond Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Make dough:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
- Make topping while dough chills:
- Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
- Assemble pie:
- Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.
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