ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h54m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
- For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
- Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.
DARK GINGER RYE CAKE WITH YOGURT AND HONEY
Steps:
- Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
- Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
- Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
- Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
- Do Ahead
- Cake can be made 3 days ahead. Store tightly wrapped at room temperature.
RYE AND GINGER CAKE
This cake is a simple delight, a nice ending for a rich dinner or something to enhance teatime. It depends on ginger, the candied kind, though some ground ginger ramps up the cool spice flavor. The candied ginger, and also raisins, are macerated in whiskey - rye in this case, though bourbon, Scotch, or Irish or Japanese whiskey would be fine. And the whiskey contributes to a final glaze.
Provided by Florence Fabricant
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place crystallized ginger and raisins in a small saucepan. Add half the whiskey, bring to a simmer, remove from heat and set aside.
- Butter a loaf pan that is 8 1/2 by 4 1/2 by 2 3/4 inches. Dust with flour.
- Sift flour, baking powder, ground ginger and salt together. Set aside. By hand or machine, beat butter and brown sugar together until well blended and fluffy. Beat in eggs, one at a time. Stir in flour mixture. Fold in chopped ginger and raisins along with the soaking whiskey. Spread batter in pan and bake about 1 hour, until a cake tester comes out clean.
- Place pan on a rack to cool. When cool, remove cake from pan and place it, top side up, back on the rack. Place a sheet of foil or parchment under the rack to protect your countertop.
- In a small saucepan, bring remaining whiskey and the granulated sugar to a simmer and cook until the sugar has dissolved. Use a thin wooden skewer to poke holes in the cake. Brush on sugar and whiskey glaze. Allow to set another 10 to 15 minutes before cutting and serving cake. If well wrapped in foil and allowed to rest a day or two without cutting, the flavors of the cake will ripen and mellow.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 198 milligrams, Sugar 41 grams, TransFat 1 gram
HONEY & RYE CAKE
A different version of honey cake - I don't think I have ever seen one with rye flour in it. Adapted from an very old holiday issue of Good Housekeeping. A good snack cake to have with your tea.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 275 F and grease& flour a square 8"x8" cake tin.
- Using a mixer on low speed, beat together all ingredients until well mixed, scraping down sides of the bowl as needed.
- Scrape into the pan and bake for about 75 minutes, or until a toothpick tests clean.
- Let cool completely in the pan.
- Cut into 14 small slices.
Nutrition Facts : Calories 171.7, Fat 4.8, SaturatedFat 0.6, Cholesterol 30.2, Sodium 274, Carbohydrate 30.8, Fiber 1.4, Sugar 18.2, Protein 2.6
ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
Make and share this Angel Food Cake With Lemon Honey Yogurt Sauce recipe from Food.com.
Provided by Starshine Michelle
Categories Dessert
Time 1h
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
- Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
- Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
- Sprinkle the flour over the egg white mixture.
- Using a spatula, carefully fold in the flour until incorporated.
- Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
- Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
- Invert the pan on a wire rack to cool completely, about 1 hour.
- For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
- Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
- Cut into slices and drizzle with the sauce.
Nutrition Facts : Calories 229.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 170.3, Carbohydrate 47, Fiber 0.4, Sugar 32.7, Protein 7.9
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DARK GINGER RYE CAKE WITH YOGURT AND HONEY - BON APPéTIT
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- Preheat oven to 350°. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
- Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
- Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
- Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
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