Ingredients:
Almond Angel
Cake:
1 cup cake
flour
1 1/2 cup superfine
granulated sugar
1 1/4 cup egg
whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons
cream of tartar
1/4 teaspoon
salt
1 teaspoon
vanilla extract
1/4 teaspoon
almond extract
Fruit Compote:
1 cup sugar
(more or less depending on taste)
1/2 cup water
one 1/2" slice
lemon zest (yellow part only)
3 1/2 cups
peeled, cored and sliced apples
Instructions:
Preheat the
oven to 350°F.
Sift the flour
twice with 1/2 cup of the sugar.
With an electric
mixer on high speed, beat the egg whites, cream of tartar, and salt until
soft peaks form when the mixer is removed from the batter.
Add half of
the remaining sugar and beat for 1 minute.
Add the remaining
sugar, 2 tablespoons at a time, beating after each addition.
Stir in the
vanilla and almond extract.
Fold the flour
and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
Put the batter
in an ungreased 10" tube pan and bake until the cake is light golden brown
and springy to the touch, about 1 hour. Invert the pan and let the cake
cool completely before removing from the pan.
Bring the sugar
and lemon zest to a boil over high heat. Simmer for 5 minutes. This will
extract flavor from the peel, dissolve the sugar, and make a syrup.
Fruit Compote:
Add the fruit
and continue to cook for about 5 minutes until just tender.
Remove the fruit
from the juice and set aside. Discard the lemon zest.
Reduce the juice
over medium-high heat for about 5 minutes, until it becomes syrupy.
Pour the reduced
syrup over the cooked fruit and serve with a slice of cake. (Store the
leftover cake in an airtight container or freeze for longer storage.)
Servings:
14
Nutrition
Facts:
Amount Per
Serving: Calories 192
Fat 0 g, Cholesterol
0 mg,
Sodium 134
mg
Courtesy Of: http://www.tdcj.state.tx.us
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