Lemon tea cake with blueberry-red wine sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ½ | cup | Sugar |
| ½ | cup | Dry red wine |
| 3 | tablespoons | Fresh lemon juice |
| 1½ | tablespoon | Cornstarch |
| 1 | cup | Fresh blueberries |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| Nonstick vegetable oil spray | ||
| ½ | cup | Unsalted butter; room temperature (1 |
| ; stick) | ||
| 1 | cup | Sugar |
| 3 | larges | Eggs |
| 2 | tablespoons | Grated lemon peel |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Sifted cake flour |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Sour cream |
Directions
SAUCE
CAKE
For sauce:
Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices.
Cool.
For cake:
Preheat oven to 325F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour.
Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over.
Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.) Cut cake into triangles; arrange on plates. Spoon sauce over.
Serves 6.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 3264 Calories (kcal); 131g Total Fat; (36% calories from fat); 36g Protein; 478g Carbohydrate; 860mg Cholesterol; 1428mg Sodium Food Exchanges: 1 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 2 Fruit; 24 ½ Fat; 28 ½ Other Carbohydrates Converted by MM_Buster v2.0n.