Cuisinart CCJ-100C - Manual (Page 5)

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PINK GRAPEFRUIT CAKE
Similar to a pound cake. After baking,
fresh grapefruit syrup is poured over the
warm cake, and when cool, cake is
finished with a grapefruit glaze.
Makes 16 – 20 servings
3 cups (750ml) all-purpose flour
1/2 teaspoon (2.5ml) baking soda
1/2 teaspoon (2.5ml) salt
Zest of 1 medium grapefruit, finely
chopped
3 cups (750ml) granulated sugar,
divided
1 cup (250ml) unsalted butter, cut in
1-inch pieces, at room temperature
6 large eggs
1 cup (250ml) plain non-fat or lowfat
yogurt
1 teaspoon (5ml) almond extract
1/2 teaspoon (2.5ml) vanilla extract
3/4 cup (190ml) fresh pink grapefruit
juice, divided
2 cups (500ml) powdered sugar
Preheat the oven to 350°F (175°C). Butter
and flour a 10-inch tube or Bundt pan.
Place the flour, baking soda and salt in a
medium bowl and stir to blend; reserve.
Place the zest, 2-1/2 (625ml) cups of the
granulated sugar, and the butter in a large
bowl. Using a Cuisinart
® Hand Mixer, mix
the sugar, butter and zest on low speed
for 30 seconds to combine. Mix, using
medium speed until creamed and light –
about 3-1/2 to 4 minutes. Scrape the
bowl. Add the eggs, yogurt, and extracts;
mix on low speed until well blended,
about 1 minute. Scrape the bowl. Add
the dry ingredients and mix on low speed
for 30 seconds. Scrape the bowl and mix
until completely blended, about 30 to 40
seconds. Transfer the batter to the pre-
pared pan and spread evenly. Bake in the
preheated 350° F (175°C) oven until a
tester inserted in the center comes out
clean, 65 to 75 minutes. While the cake is
in the oven, prepare the syrup by combin-
ing 1/2 cup (125ml) of the grapefruit juice
with the remaining 1/2 cup (125ml) of
granulated sugar in a small saucepan.
Cook over medium heat until the sugar
is dissolved, 3 to 5 minutes; keep warm
and reserve.
Cool cake in pan on a rack for 5 minutes,
then turn out onto the rack; wash and dry
the pan. Prick the top and sides of the
cake with a cake tester and return it to
the pan. Prick the bottom of the cake with
the cake tester. Pour the warm grapefruit
syrup slowly over the cake, allowing the
cake to absorb the syrup. When the syrup
has been absorbed, turn the cake out
onto the rack to cool completely.
Combine the powdered sugar with the
remaining grapefruit juice and stir until
blended and smooth. Drizzle the pink
grapefruit glaze over the cooled cake.
Let rest 30 minutes before cutting.
Nutritional information per serving:
Calories 344 (28% from fat) • carb. 58g • pro 5g
fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg
calc. 37mg • Vit. C 4mg (6%DV) • fiber 1g
LEMON PUDDING CAKES
This dessert magically becomes 2 layers
– pudding topped with a sponge cake
when baked.
Makes 8 servings.
Cooking spray
4
large egg whites
1/4 teaspoon (1ml) cream of tartar
Zest of 1 lemon, finely chopped
1 cup (250ml) granulated sugar
2 tablespoons (30ml) unsalted butter,
at room temperature
1/3 cup (80ml) freshly squeezed lemon
juice
1-1/2 cups (375ml) whole milk
3
large egg yolks
4 tablespoons (60ml) all-purpose
flour
1/8 teaspoon (0.5ml) salt
powdered sugar
Preheat the oven to 350° F (175°C).
Lightly coat eight 6-ounce ramekins with
cooking spray.
Place the zest, 1/4 cup (60ml) of the
sugar and the butter in a medium bowl.
Using a Cuisinart
® Hand Mixer, mix on
low speed until blended. Add remaining
sugar, lemon juice, egg yolks, and milk.
Mix on low speed until combined, about
30 to 40 seconds. The mixture may look
curdled – that is okay. In a clean bowl,
beat the egg whites with clean
beaters/whisk attachment until stiff but not
dry. Gently fold the egg whites into the
lemon mixture. Divide the mixture among
the prepared ramekins. Place the
ramekins in a shallow pan and add boiling
water until it reaches halfway up the sides
of the ramekins. Place the pan in the
preheated 350°F (175°C) oven and bake
for 45 minutes. Remove carefully from the
hot water bath and place on a rack to
cool.
May be served warm or cold. May be
served in the ramekins or when chilled
loosen the edges of the cake with a thin
bladed knife and invert each portion onto
dessert plates – the pudding will then be
on top.
Nutritional analysis per serving:
Calories 207 (33% from fat) • carb. 30g • pro. 5g
fat 8g • sat. fat 4g • chol. 98mg • sod. 103mg
calc. 67mg • Vit. C 1mg (2% DV) • fiber 0g
TANGY CITRUS SORBET
Tangy Citrus Sorbet makes a refreshing
ending to a rich meal.
Makes about 1 quart (1L).
2 tablespoons (30ml) tangerine/
tangelo zest, finely chopped
1 tablespoon (15ml) lemon zest,
finely chopped
1-1/2 cups (375ml) granulated sugar
1/2
cup (125ml) water
2-1/4 cups (560ml) tangerine juice
1/2
cup (125ml) lemon juice
Combine sugar and water in a small
saucepan over medium high heat;
cook until sugar is dissolved. Allow to
cool completely. Stir in zests and
juices. Freeze in Cuisinart
® Ice Cream-
Frozen Yogurt and Sorbet Maker,
20 to 25 minutes.
Nutritional information per serving:
Calories 239 (1% from fat) • carb. 62g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg •
calc. 23mg • Vit. C 42mg (70% DV) • fiber 0g