ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.
- Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.
- Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.
- Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.
ROSEMARY PINEAPPLE CAKE
I came across this recipe when looking for recipes that use fresh rosemary and thought this one sounded real interesting. Although I haven't made this yet I am planning to make it soon. Recipe source: Herb Companion (September 2004)
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 1 9x13 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees F.
- Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
- Let cake cool.
- While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
- Spread on cooled cake.
- Refrigerate cake before serving and/or refrigerate leftovers.
ROSEMARY PINEAPPLE UPSIDE-DOWN CAKE
When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside. , In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired.
Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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