这是另一个用于所有新鲜的夏季玉米。A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water until tender—3 to 5 minutes, depending on how fresh the corn is. You can skip sifting the cornmeal if you’d like a coarser texture in the cake.
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For the cake:
6盎司。(12汤匙)无盐黄油,软化;锅的更多
4-1/2盎司。(1杯)未漂白的通用面粉
2茶匙。baking powder
1/4茶匙。食盐
2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
1杯煮熟的新鲜玉米仁(从大约1个大耳朵)
1/2杯酸奶油,在室温下
3/4杯砂糖
3个大鸡蛋,在室温下轻轻殴打
For the compote:
1cup granulated sugar
2茶匙。干薰衣草
1-1/4杯煮熟的新鲜玉米仁(来自大约2个中耳朵)
1cup fresh blueberries
营养信息
卡路里(KCAL):320
脂肪卡路里(KCAL):130
脂肪(G):15
Saturated Fat (g): 9
多不饱和脂肪(G):1
Monounsaturated Fat (g): 4
Cholesterol (mg): 85
钠(MG):140
碳水化合物(G):46
纤维(G):2
Protein (g): 4
Preparation
做蛋糕:
Position a rack in the center of the oven and heat the oven to 350°F. Butter the sides and bottom of a 9×2-inch round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well.
将面粉,发酵粉和盐筛入一个中等大小的碗中。在玉米面搅拌;搁置。
Purée the corn kernels in a food processor until smooth. Strain the purée through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purée off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.
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