Scheherazade cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Cake Flour; sifted |
| ¼ | teaspoon | Baking Powder |
| ⅛ | teaspoon | Salt |
| 8 | ounces | Almond Paste |
| 1 | cup | Sugar |
| 11 | tablespoons | Unsalted Butter |
| 4 | Eggs | |
| 1 | teaspoon | Orange Zest; finely grated |
| 1 | Pear; poached and cut into | |
| 1/4\" cubes | ||
| ½ | cup | Water; plus |
| 2 | tablespoons | Water |
| 2 | cups | Sugar |
| 2 | cups | Cranberries |
Directions
CANDIED CRANBERRIES
Adjust rack in lower third of oven; preheat to 350øF. Grease and flour a 9 x 9" square cake pan. Sift together flour, baking powder and salt. Place almond paste in a large mixing bowl, and beat with an electric mixer for 30 seconds. Add sugar and beat until incorporated.
Add butter, tablespoon by tablespoon, occasionally scraping sides down into center of bowl. Beat until smooth, fluffy and lighter in color. Add eggs, one at a time. Continue beating until mixture looks light and fluffy. Stir in orange zest, then fold in pear pieces. Pour batter into prepared pan, spreading it level. Bake 40 minutes, or until top is golden brown and a toothpick inserted in center comes out clean. Cool pan on rack 5 minutes, then turn cake out onto rack to cool completely.
Combine water with sugar in a heavy 2½ quart saucepan. Cook over medium heat until sugar is dissolved. Raise heat and cook until sugar syrup reaches 220øF on a candy thermometer. Remove from heat and stir in cranberries. When mixture has cooled to 115øF, pour through a sieve to separate berries from syrup. Put cranberries in a bowl and toss gently, using a rubber spatula.
Gently arrange cranberries over top of cake (they should cover it completely.) Serve the same day; store at room temperature.
Per Serving: 340 calories, 5 g protein, 43 g carbohydrate, 18 g fat, 8 g saturated fat, 99 mg cholesterol, 153 mg sodium, 4 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA