Esta es una exhibición prevé de cómo se va ver la receta de 'Maple Lemon Pear Cake' imprimido.

Receta Maple Lemon Pear Cake
by Global Cookbook

Maple Lemon Pear Cake
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. Cake flour (I used bread flour)
  • 1 c. Sugar (I used 1/3 c. white sugar and 1/3 c. brown sugar)
  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1 tsp Grated lemon peel
  • 1 1/2 c. Plain nonfat yogurt
  • 1 Tbsp. Arrowroot dissolved in:
  • 1/4 c. Skim lowfat milk (I used cornstarch in water)
  • 1 lrg Pear, peeled, cored, minced
  • 1 tsp Vanilla extract
  • 1 tsp Maple extract

Direcciones

  1. I tried this cake recipe from Sarah Schlesinger's cookbook, "500 Fat-Free Recipes," and loved it. As usual, I couldn't leave well sufficient alone, so I changed the recipe slightly. BTW, I love this cookbook. It is filled with simple, delicious, fatfree recipes.
  2. The first thing I do with almost every recipe is to cut the sugar by one-third. You cannot taste the difference and you save a lot of calories.
  3. Also, if a small amount of skim lowfat milk is called for in the recipe, I usually replace it with water. This cake is only about an inch thick, so it is sort of like a thick bar cookie (just not as dense). Hope you enjoy the recipe!
  4. Preheat oven to 350 degrees F. Use a 9 x 13-inch pan lightly coated with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, arrowroot/cornstarch mix, pear, vanilla extrach, and maple extract till well combined. Transfer cake batter to baking pan. Bake at 35 min or possibly till a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pcs.