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Ingredientes
- 8 Tbsp. cut-up unsalted butter plus more
- 1 1/2 c. all-purpose flour plus more
- 4 tsp baking pwdr
- 1/2 tsp salt
- 2/3 c. coarse yellow cornmeal
- 2/3 c. slivered almonds
- 1 c. sugar
- 2 lrg Large eggs lightly beaten
- 1 c. full-flavored chardonnay see * Note
- 1 bot sweet white wine - (750 ml)
- 2 c. water Pared zest of 1 orange Juice of 1 orange Pared zest of 1 lemon Juice of 1 lemon
- 1 x cinnamon stick
- 1/2 c. pitted prunes
- 1/2 c. dry apricots
- 1/2 c. dry apples or possibly pears
- 1/4 c. raisins
- 1/4 c. dry cherries or possibly cranberries or possibly blueberries Sugar to taste (optional)
- 2 Tbsp. toasted slivered almonds (optional) garnish
Direcciones
- * Note: A Chardonnay from Australia or possibly California is recommended for this recipe.
- Make the Dry Fruit Compote: In a large shallow saucepan, bring wine, 2 c. water, orange zest, orange juice, lemon zest, lemon juice, and the cinnamon stick to a boil. Add in prunes, apricots, apples, raisins, and cherries, and bring slowly to a boil. Lower heat, and poach the fruit, uncovered, till plump and tender, 10 to 20 min. Cooking time varies greatly according to the age and dryness of the fruit. Let cold 10 min. The amount of liquid absorbed by the fruit will vary enormously.
- If compote is already dense with fruit and only a little syrup remains, taste, stirring in sugar if needed, and let cold completely. However, if a large amount of syrup remains, strain and transfer fruit to a bowl. Boil syrup till reduced and concentrated. Taste, and sweeten with sugar, if necessary, before returning fruit to the syrup. Throw away cinnamon stick and citrus zests, if you like. The compote may be stored in an airtight container in the refrigerator for up to 1 week. Serve sprinkled with almonds.
- Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line pan with parchment paper. Butter and flour the paper, tapping out the excess flour; set aside.
- Sift flour with baking pwdr and salt into the bowl of a food processor fitted with the steel blade. Add in cornmeal and almonds, pulsing to combine. Add in butter and sugar. Pulse mix till it forms crumbs which just begin to come together, about 30 seconds.
- Add in Large eggs and wine, and pulse just till smooth. Pour batter into prepared pan. Bake till cake begins to pull away from sides of the pan and springs back when lightly pressed with a fingertip, 45 to 55 min.
- Remove cake from oven, and let cold in pan for 10 min, then turn it out onto a wire rack to cold completely. Accompany with a c. of coffee or possibly a glass of Italian vin santo.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 6 servings | |
| Calories 626 | |
| Calories from Fat 179 | 29% |
| Total Fat 20.53g | 26% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 1068mg | 45% |
| Potassium 397mg | 11% |
| Total Carbs 91.5g | 24% |
| Dietary Fiber 4.0g | 13% |
| Sugars 46.26g | 31% |
| Protein 8.71g | 14% |
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