Everyday Food - Martha Stewart Living Magazine [70]
2 In another bowl, beat egg whites to soft peaks with an electric mixer on medium-high speed. Gradually add granulated sugar; beat until peaks are stiff and glossy. Whisk one-fourth of whites into chocolate mixture; gently but thoroughly fold mixture into remaining whites.
3 Spread batter in prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve lightly dusted with confectioners’ sugar, if desired.
PER SERVING: 327 calories; 22.7 grams fat; 6.7 grams protein; 29.7 grams carbohydrates; 0.7 gram fiber
GINGERED BLACKBERRY AND PLUM SHORTCAKES
The dark hues of these two fruits complement one another, but you can certainly swap in other berries, such as raspberries, or slices of stone fruit, like nectarines or peaches (all are delicious with ginger). Biscuits are best served the same day they are baked.
MAKES 6 PREP TIME: 20 MINUTES TOTAL TIME: 40 MINUTES
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
½ teaspoon plus a pinch of salt
¼ cup plus 5 tablespoons sugar
2¼ cups plus 2 tablespoons heavy cream
4 black plums (1 to 1½ pounds), halved, pitted, and thinly sliced
1 pint blackberries (about 1 cup)
3 tablespoons finely grated peeled fresh ginger
1 Make biscuits: Preheat oven to 450°F. Whisk together flour, baking powder, ½ teaspoon salt, and 1 tablespoon sugar. Add 1¼ cups cream, and mix just until moistened.
2 Turn out dough onto a floured work surface, and gently pat into a ¾-inch-thick round. Using a floured 3-inch biscuit cutter, cut out 6 rounds (pat together scraps and cut out more rounds, if needed); transfer to a baking sheet. Brush tops with 2 tablespoons cream, and sprinkle with 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
3 Meanwhile, make filling: In a large bowl, combine plums, blackberries, ¼ cup sugar, and remaining pinch of salt. Place grated ginger in a fine sieve; hold over the bowl and press on ginger with a wooden spoon to release juice (discard solids). Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
4 Just before serving, use an electric mixer to whip remaining 1 cup cream and 2 tablespoons sugar until soft peaks form.
5 With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit on a serving plate; layer with fruit and whipped cream, then replace top halves. Serve immediately.
PER SERVING: 613 calories; 35.4 grams fat; 7.3 grams protein; 68.3 grams carbohydrates; 4.4 grams fiber
PEACH BUCKLE
A cast-iron skillet is a rustic oven-to-table option, but you can also bake the buckle in a nine-inch square cake pan or in a two-quart shallow baking dish.
SERVES 8 PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 25 MINUTES
½ cup (1 stick) unsalted butter, room temperature, plus more for skillet
1¼ cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¾ cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon pure vanilla extract
1½ pounds ripe but firm peaches, pitted, peeled, and cut into ½-inch pieces (4 cups)
½ teaspoon ground cinnamon
⅓ cup sliced almonds
1 Preheat oven to 350°F. Butter a 10-inch cast-iron skillet. In a medium bowl, whisk together flour, baking powder, and salt.
2 With an electric mixer, cream butter and ¾ cup sugar until light and fluffy. Add eggs, one at a time, beating after each until combined and scraping down sides of bowl as needed. Beat in vanilla.
3 With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Gently fold in peaches.
4 Spread batter in prepared skillet. Mix remaining 2 tablespoons sugar with cinnamon and almonds. Sprinkle mixture evenly over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
PER SERVING: 339 calories; 15.5 grams fat; 5.8 grams