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Allspice Angel Food Cakes, 09-29-09
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DDJ
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Sep 30, 2009 21:21 PDT
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Dessert du Jour 09-29-09
US Library of Congress ISSN: 1533-0966
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Allspice Angel Food Cakes with Maui Gold® Pineapple
Ingredients
For the cakes:
1⁄2 cup plus 2 tablespoons sifted cake flour (not self-rising)
1⁄4 teaspoon ground allspice
7 large egg whites
3⁄4 cup sugar
3⁄4 teaspoon cream or tartar
For the pineapple slices:
1⁄2 fresh Maui Gold® pineapple (about 2 1⁄4 pounds), peeled,
thinly sliced into rounds and cored
For the curd:
7 large egg yolks
3⁄4 cup sugar
1⁄4 teaspoon coarse salt
1⁄2 cup fresh pineapple juice
1 tablespoon fresh lemon juice
1⁄2 cup (1 stick) unsalted butter, cut into small pieces
Directions
Preheat oven to 350F degrees. Make the cakes: 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 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; un-mold. Let cool completely.
Cakes can be stored in an air-tight container up to 1 day.
Reduce oven to 200F degrees. Make the pineapple slices: Spread Maui
Gold® 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 slice can be
refrigerated in an airtight container up to 3 days.
Make the curd: 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 in 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 the side.
Makes 6 individual cakes or one 10-inch cake. For thin, even slices, use
a mandolin to cut the Maui Gold® pineapple.
(nutritional info not available)
from
http://www.mauipineapple.com/index.php/recipes/maui-goldr-pineapple-recipes
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