1. Butter and flour a 9-inch loaf pan.
2. Into a medium bowl sift together flour, baking powder, baking soda and
salt.
3. Put the melted butter and sugar in a large bowl and combine using a
hand mixer on medium speed for 1 minute. The mixture will seem slightly
granular. Reserve 2 tablespoons of lemon juice for the glaze and then add
the rest with the zest to the butter/sugar mixture and continue mixing. Add
the eggs one at a time and then the vanilla. Mix until batter is homogenous.
4. Using low speed, add the dry ingredients and the milk alternately in three
additions, ending with the milk.
5. Pour the batter into the pan. Put the rack in the lower rack position, and
preheat oven to Convection Bake at 325°F for 80 minutes; once preheated,
place pan in oven – and bake for allotted time or until a cake tester inserted
in the center comes out clean.
6. Allow cake to rest at least 10 minutes in the pan until warm. While cake is
resting, mix the reserved juice with the confectioners’ sugar until sugar is
dissolved. When the pan is cool enough to handle, remove the cake from
the pan and put on a wire rack over a baking sheet. Brush glaze all over
top and sides of cake with a spatula or pastry brush. Allow cake to cool
completely before slicing.
Nutritional information per serving slice:
Calories 275 (26% from fat) • carb. 47g • pro. 4g
• fat 8g • sat. fat 6g • chol. 55mg • sod. 156mg
• calc. 56mg • fiber 1g
Caramelized Onion and Two-Tomato Tart
A tasty and colorful dish to serve as a first course or light lunch.
Active Time: 45 minutes Total Time: 2 hours
Makes one 9-inch square tart, 9 servings
1
medium onion peeled, halved and sliced
2
garlic cloves, peeled and smashed
2
thyme sprigs, leaves only
2
teaspoons olive oil
1
teaspoon kosher salt, divided
1
cup mixed red and yellow grape tomatoes, halved
1
sheet prepared puff pastry, defrosted
egg wash (1 large egg and 1 tablespoon water whisked together)
¼
cup, plus 1 tablespoon shredded Comté cheese, divided
3
tablespoons fresh ricotta, strained of any excess water
2
large basil leaves
1. Toss the onion with the garlic, thyme, olive oil and ½ teaspoon of the salt in
a medium mixing bowl. Put on the baking pan lined with parchment paper
and put in the oven with the rack in the middle rack position. Set the oven
to Super Steam at 300°F for 30 minutes.
2. While the onion is cooking, toss the tomatoes in the same bowl with ¼
teaspoon of salt. Remove and reserve onion mixture once finished cooking.
Replace the parchment and put the tomatoes on the pan and then into the
oven. Set to Bake Steam at 400°F for 5 minutes.
3. Roll out the sheet of pastry on a well-floured surface and cut out a
12x12-inch square. Cut four 1-inch wide strips out of the pastry for a border
around the square, placing the strips directly on top of the pastry square.
Using the tines of a fork, prick the surface of the tart shell all over, in the
center and on the borders. Brush the egg wash all over the tart shell.
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