Allspice Angel Food Cakes with Pineapple Curd and Oven-Dried Pineapple
From mystic_river1 16 years ago
- 40 minutes to make
- Serves 6
This is not a hard cake or cakes to make even tho the directions make it seems so. There are just a few steps and the resulting cakes are so tasty and satisfying.This recipe was first published in Martha Stewart Living in January 2007, then demonstrated on "The Martha Stewart Show" by Lucinda Scala Quinn, editorial director of food and entertaining for Martha Stewart Living. Read more See less
Ingredients
- FOR THE cakeS shopping list
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- 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising) shopping list
- 1/4 teaspoon ground allspice shopping list
- 7 large egg whites shopping list
- 3/4 cup sugar shopping list
- 3/4 teaspoon cream of tartar shopping list
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- FOR THE pineapple slices shopping list
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- 2 1/4 pounds fresh pineapple, peeled thinly shopping list
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- FOR THE curd shopping list
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- 7 large egg yolks shopping list
- 3/4 cup sugar shopping list
- 1/4 teaspoon coarse salt shopping list
- 1/2 cup fresh pineapple juice shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1/2 cup (1 stick) unsalted butter, cut into small pieces shopping list
- remaining curd on the side shopping list
- 30 minute cool and 30 minute chill...not added shopping list
How to make it
- Preheat oven to 350 degrees.
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- Prepare the cakes:
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- Whisk together flour and allspice in a bowl; set aside.
- Put egg whites and sugar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy, about 1 minute.
- Add cream of tartar.
- Beat on high speed until mixture is stiff and glossy and has tripled in volume, about 3 minutes.
- Transfer to a large bowl.
- Carefully fold in flour mixture in 3 additions.
- Spoon batter into plastic bag; snip off a corner of the bag.
- Squeeze batter into 6 mini angel-food-cake pans (about 4 inches in diameter and 2 1/4 inches high), dividing evenly. (Alternatively, spread batter into a 10-inch angel-food-cake pan.)
- Bake until golden and cakes spring back when touched, about 30 minutes (for 10-inch cake, bake about 40 minutes).
- Let cool 30 minutes on a wire rack.
- Gently loosen cakes with a thin knife or the tip of a wooden skewer; unmold.
- Let cool completely.
- Cakes can be stored in an airtight container up to 1 day.
- Reduce oven to 200 degrees.
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- Prepare the pineapple slices:
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- Spread pineapple rounds on a rimmed baking sheet lined with a nonstick baking mat.
- Cook, flipping once, until dried, about 2 hours.
- Transfer to a wire rack; let cool completely.
- Dried pineapple slices can be refrigerated in an airtight container up to 3 days.
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- Prepare the curd:
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- Whisk egg yolks, sugar, and salt in a large heatproof bowl until smooth.
- Gradually whisk in pineapple and lemon juices.
- Set bowl over a pan of simmering water; whisk until thick, about 8 minutes.
- Remove from heat; whisk in butter until smooth.
- Cover with plastic, pressing wrap directly on surface to prevent a skin from forming.
- Refrigerate curd 1 hour (up to overnight).
- To serve, invert cakes onto plates.
- Drizzle curd over each cake, and top with a dried pineapple slice. Serve remaining curd on side.
The Rating
Reviewed by 12 people-
Oh how nice@! Great post!!
shirleyoma
in Cove loved it
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looks beautiful and yum!
iffyo
in loved it
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Wowww!! another great one.I wonder,why can't I spoon the batter in the cake pan using a normal spoon?? Is it a must to use a piping bag?? Thanks for sharing.
ahmed1
in Cairo loved it
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