Fine Crisp Cakes {with berry compote}
Desserts

Fine Crisp Cakes {with berry compote}

You’ve probably been wondering where I’ve been.

Truth be told, I’ve been eating cake.

There I said it.

My diet plans are out the window. I’m just sitting around eating cake in my kitchen looking at the mountains of projects that require my attention. But instead of jumping on them, like I really should, I pour myself another cup o’joe and whip up yet another butter cake.

Butter and eggs, man. That’s what my belly desires.

Luckily the eggs are in strong supply. The butter, well the grocery store has lots. Until I get my dairy cow. And FYI the dairy cow is on the “Must Have This Animal Now” list. Because goats don’t give me enough cream to make the amount of butter that is needed to sustain me. I’m all about being sustainable ergo April needs a dairy cow.

But you get it.

What you’re really here for is the recipe to the deliciousness that I’ve been knocking back.

This cake is part cookie, part square, part cake. I don’t really know how to classify it, but it’s good so that should be all that matters. This is actually a dessert from the Elizabethan Era which means that it goes great with tea, and makes me feel extra fancy when I gobble a piece down. Feel free to eat it plain, it is perfectly delicious that way, but to put it just over the edge this time around I added a fruit compote to pour overtop. Which just about put me in the clouds with happiness.

As much as I’m a cake lover I rarely make it because it requires an entire page full of ingredients. I don’t have the patience. If you’ve been around this blog you know I like 5 ingredients or less. No fancy frou-frou, just the good stuff. And oh mama does this cake deliver.

 

Fine Crisp Cakes with Fruit Compote

You Will Need: 

3/4 cup of butter

1/2 cup of sugar (I use organic cane sugar)

1 egg – separated

1 3/4 cups of flour

1/2 teaspoon of ground allspice

1/8 teaspoon of ground turmeric

1 teaspoon of sugar

Directions

Whip butter until creamy looking then add the sugar. Beat until light and fluffy – about 1 minute on high.  Add the egg yolk and mix well.

In a separated bowl add the flour, allspice and turmeric and whisk to blend.

Add the flour to the butter mixture and mix well.

This will be about the part in the recipe where you’ll start to wonder what you’ve done. Have no fear, I worried too but it all comes together. The dough will be basically just bunch of crumbs. Make sure to get all the flour mixed in.

Press into a lightly greased 9″ pan (I used a pie dish), but a square pan is good too. I use my hands for this step to get it all pressed into the dish because I’m a heathen.

Beat the egg whites and slowly add 1 teaspoon of sugar to them. Beat until soft peaks form. Spread the whites onto the top of the cake.

Bake at 325°F for 30 – 40 minutes, or until the cake feels firm when lightly pressed in the middle. Mine took 35 minutes.

Cut into squares (or portions) while still hot from the oven. Allow to cool in the baking pan.

 

For the Compote

You Will Need:

3 cups of fruit (berries or stone fruit works best. I used frozen strawberries).

3 tablespoons of juice or water to get it going

Sweetener of choice if needed

Spices to taste (ginger, cinnamon, nutmeg, cloves, whatever your heart desires).

3 teaspoons of arrowroot powder (or cornstarch)

Water

Directions

Add the fruit, juice, and sweeter and spices if using to a pot.

Cook over medium high heat until boiling. This took about 3 minutes for mine.

Blend with an immersion blender to mash the berries and help thicken the compote. You can only blend part of it if you like it chunky.

In a small bowl combine the arrowroot powder and just enough water to make into a slurry.

Add the arrowroot slurry to the berries. Stir constantly and continue to cook over medium high heat until thickened. Remove from heat immediately.

Pour the compote over the crisp cake just as it comes out of the oven. Cut into slices while still warm, and allow to cool. The compote will thicken up more as it cools.

And then devour.

It’s lightly spiced with a buttery finish and goes very well with a hot beverage.

So there it is. Now we can all just sit in our kitchens and eat cake and ignore life.

Who’s with me?

And amen.

Fine Crisp Cakes

Ingredients

  • 3/4 cup of butter
  • 1/2 cup of sugar (I use organic cane sugar)
  • 1 egg - separated
  • 1 3/4 cups of flour
  • 1/2 teaspoon of ground allspice
  • 1/8 teaspoon of ground turmeric
  • 1 teaspoon of sugar
  • FOR THE COMPOTE
  • 3 cups of fruit (berries or stone fruit works best. I used frozen strawberries).
  • 3 tablespoons of juice or water to get it going
  • Sweetener of choice if needed
  • Spices to taste (ginger, cinnamon, nutmeg, cloves, whatever your heart desires).
  • 3 teaspoons of arrowroot powder (or cornstarch)
  • Water

Instructions

  1. Whip butter until creamy looking then add the sugar. Beat until light and fluffy - about 1 minute on high. Add the egg yolk and mix well.
  2. In a separated bowl add the flour, allspice and turmeric and whisk to blend.
  3. Add the flour to the butter mixture and mix well.
  4. This will be about the part in the recipe where you'll start to wonder what you've done. Have no fear, I worried too but it all comes together. The dough will be basically just bunch of crumbs. Make sure to get all the flour mixed in.
  5. Press into a lightly greased 9" pan (I used a pie dish), but a square pan is good too. I use my hands for this step to get it all pressed into the dish because I'm a heathen.
  6. Beat the egg whites and slowly add 1 teaspoon of sugar to them. Beat until soft peaks form. Spread the whites onto the top of the cake.
  7. Bake at 325°F for 30 - 40 minutes, or until the cake feels firm when lightly pressed in the middle. Mine took 35 minutes.
  8. Cut into squares (or portions) while still hot from the oven. Allow to cool in the baking pan.
  9. FOR THE COMPOTE
  10. Add the fruit, juice, and sweeter and spices, if using, to a pot.
  11. Cook over medium high heat until boiling. This took about 3 minutes for mine.
  12. Blend with an immersion blender to mash the berries and help thicken the compote. You can only blend part of it if you like it chunky.
  13. In a small bowl combine the arrowroot powder and just enough water to make into a slurry.
  14. Add the arrowroot slurry to the berries. Stir constantly and continue to cook over medium high heat until thickened. Remove from heat immediately.
  15. Pour the compote over the crisp cake just as it comes out of the oven. Cut into slices while still warm, and allow to cool. The compote will thicken up more as it cools.
http://www.apriltellsall.com/2017/06/fine-crisp-cakes/

 

 

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