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Ingredientes
- 5/8 c. butter - (5 ounce)
- 7 ounce sugar - (15/16 c.)
- 2 lrg Large eggs
- 1 tsp vanilla extract
- 1 x lemon zested
- 1 c. cake flour sifted
- 1/3 c. fine semolina
- 1/3 c. fine cornmeal
- 1/4 tsp salt
- 2 tsp baking soda
- 1/2 c. lowfat sour cream
- 1 c. lemon juice
- 1/2 c. water
- 1 c. sugar
- 2 pt strawberries cleaned, sliced 1/4"
- 1/4 c. mint chiffonade plus 8 little sprigs
- Â Â or possibly leaves for garnish
- 1/4 c. Lemon Glaze from above
- 1/2 c. heavy cream whipped stiff peaks
Direcciones
- Using a mixer with a paddle, cream together the butter, sugar and Large eggs till smooth. Add in the vanilla and zest and combine. Mix together the flours, salt and baking soda and slowly mix in using the paddle alternating with the lowfat sour cream. Mix till smooth, but don't over mix.
- Spray 8 (4-oz) ramekins and fill halfway up with the batter. Bake in a 350 degree oven for 15 min till a tester comes out clean. De-mold cakes onto a rack and glaze while still hot.
- For the Lemon Glaze: Combine all and bring to a boil till completely dissolved. Pull off the heat and glaze each cake with 2 Tbsp..
- For the Strawberries And Cream: In a bowl, mix the berries, mint and glaze.
- For Plating: Slice the cake in half. Place the bottom on a plate and cover with berries then whipped cream. Top with cake and garnish with mint sprigs.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 6 servings | |
| Calories 718 | |
| Calories from Fat 256 | 36% |
| Total Fat 29.08g | 36% |
| Saturated Fat 17.25g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 698mg | 29% |
| Potassium 341mg | 10% |
| Total Carbs 111.12g | 30% |
| Dietary Fiber 3.5g | 12% |
| Sugars 73.92g | 49% |
| Protein 7.46g | 12% |
