Tia Clara Recipes

[RECIPE + VIDEO] BIZCOCHO DOMINICANO (DOMINICAN CAKE)

Steps:

• Prepping: Measure and weigh all the ingredients. Leave outside the fridge so they are all at room temperature when it's time to start baking. Have filling ready (see above the recipe for links to several choices for the filling).
• Before starting: Preheat oven to 350 °F [175 °C], or 325 ºF [163 ºC] for convection ovens (see notes). Mix the flour and baking powder and sift together. Divide into thirds and set aside.Grease the baking pans, and lightly dust with flour. Set aside.
• Beating butter: Using the paddle attachment of your mixer, beat together butter and sugar at medium speed until the butter is light and fluffy and has a very light yellow color (about 4 mins).
• Adding eggs: Add the eggs a third at a time, and continue beating until each third is well incorporated into the mixture (about 2 mins) before adding the next third.Once eggs are added, with the mixer still running at mid-speed, add in vanilla and lime zest.
• Adding juice + flour: Increase speed to mid-high, and pour in a third of the juice, when it is well combined (about two mins) add a third of the flour and mix for another 2 mins.Pour in another third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding another third of the flour, and mix for another 2 mins or until it is very well combined.Pour in the last third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding the last third of the flour, and mix for another 2 mins or until it is very well combined.
• Filling the pans: As soon as you've stopped mixing the last batch of flour turn off the mixer, you should have obtained a fluffy batter with a smooth and even consistency. If necessary, scrape the sides and run for another minute to combine any unmixed batter that was stuck to the sides.Pour in half the batter in each baking pan, making sure not to disturb the butter/flour cover.
• Baking: Bake 30 minutes, or until a knife inserted in the center comes out clean (don't open the oven until after at least 30 mins). Cool to room temperature before removing from the pan.
• Filling: Cut the cake crust, making them even. Make an outer circle with the icing, and fill with the filling of your choice, spreading evenly. Place the other cake on top.
• Decorating: To decorate the cake spread the meringue (list above the recipe) on top and around the cake, add decoration according to your taste and skills.
• This cake is best served at room temperature, in the fridge the butter will harden and the cake won't have the proper consistency. You can refrigerate for a couple of days, but put it outside the fridge until it reaches room temperature before serving.

POLLITO TIA CLARA

Steps:

• Rinse the chicken, remove any excess fat from around the vent, and pat dry with paper towels. In a small bowl, mix together the garlic, 1 teaspoon salt, paprika, and vinegar. Use this mixture to rub all over and inside the cavity of the chicken. Cover the chicken and let it sit on a platter for 1 hour.
• Heat a large cast iron skillet over medium high heat and add the olive oil. Shake the chicken from both ends to drain off the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. This will take a good 10 to 15 minutes.
• Preheat the oven to 350 degrees. In a large enamel and cast iron casserole, combine the tomatoes, onions, butter, 1/2 teaspoon salt and the black pepper. Add 1/2 cup water and set the chicken on top of this mixture.
• Roast the chicken for 20 minutes per pound, or until the thigh meat is done through with no trace of pink remaining. Transfer the chicken to a warm serving platter and cover loosely with aluminum foil, while you tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces as desired, and serve with some of the vegetables from the pan, sprinkled with the parsley.