The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [322]
2. Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in the skillet. Let the batter rest at room temperature at least 1 hour.
3. Over medium heat, warm the skillet thoroughly. Lift the skillet off the heat; stir the batter, and carefully ladle 3 tablespoons into the skillet. Immediately rotate the skillet so the batter is thinly spread evenly across the bottom to the edges. Return the skillet to the heat; cook the crêpe until the edges are golden brown and lacy, about 1 minute. Carefully flip the crêpe; cook the other side until golden brown, about 30 seconds. Slide the crêpe out of the skillet onto a plate. Repeat with the remaining batter, stacking the cooked crêpes on top of one another. Let the crêpes cool completely.
4. Place the crème fraîche in a medium bowl set in an ice-water bath. Add the vanilla and remaining 3 tablespoons sugar; whip until the mixture holds a line drawn by the whisk.
5. To assemble: Place 1 crêpe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over the crêpe, leaving a ½-inch border. Cover with another crêpe, stacking neatly. Spread 2 heaping tablespoons crème-fraîche mixture evenly over the crêpe, again leaving a ½-inch border. Continue alternating fillings with crêpes, finishing with a crêpe on top. If necessary, insert 2 long toothpicks through the layers to keep the gâteau in place. Refrigerate at least 15 minutes. Remove the toothpicks; cut into wedges before serving.
almond-polenta pound cake
MAKES ONE 4 × 8-INCH LOAF
½ cup (1 stick) unsalted butter, room temperature, plus more for the pan
1 cup cake flour (not self-rising), plus more for the pan
1/3 cup almond paste (3¼ ounces)
2/3 cup plus 1½ tablespoons sugar
1/3 teaspoon pure vanilla extract
1/3 teaspoon pure almond extract
2/3 cup heavy cream
4 large eggs, room temperature, separated
½ cup coarse cornmeal (polenta)
1 teaspoon baking powder
¼ teaspoon salt
1. Preheat the oven to 350°F with a rack in the lower third. Butter an 8 × 9 4-inch loaf pan; dust with flour, and tap out excess. In the bowl of an electric mixer, cut the almond paste into 2/3 cup sugar with 2 forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
2. In a medium bowl, whisk together the extracts, cream, and egg yolks. With the mixer on medium, gradually add the cream mixture to the butter mixture. In a small bowl, stir together the flour, cornmeal, baking powder, and salt. Sift half the flour mixture over the butter mixture, and fold to combine. Fold in the remaining flour mixture.
3. In another mixing bowl, beat the egg whites and remaining 1½ tablespoons sugar on medium speed to stiff peaks, 2 to 3 minutes. Fold into the batter.
4. Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If the top begins to brown too much, cover loosely with foil. Let cool before serving.
orange-almond cake
MAKES ONE 9-INCH CAKE
6 navel or other sweet oranges
Unsalted butter, room temperature, for the pan
½ cup all-purpose flour, plus more for the pan
1¾ cups finely ground blanched almonds (about 6 ounces)
1½ teaspoons baking powder
½ teaspoon salt
6 large eggs
2 cups sugar
1. Place the whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; let cool.
2. Preheat the oven to 350°F. Butter and flour a 9-inch springform pan; set aside. Halve the cooked oranges, and remove any seeds. Place 7 halves in a food processor, and pulse until pureed but still chunky. This should yield about 3 cups; set aside.
3. In a small bowl, whisk together the ground almonds, flour, baking powder, and salt; set aside. In the bowl of an electric