Strawberry Pazzo Cake With Herbed Crème Fraîche
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
60
Spice
55
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tbsp
Granulated Sugar1
Egg1 cup
Whole Milk1 tsp
Pure Vanilla Extract4 tbsps
Balsamic VinegarDirections:
1
For the Crème Fraîche: Stir together the crème fraîche and the herbs
2
Refrigerate and let sit for 30 minutes or overnight
3
For the Crème Fraîche: Stir together the crème fraîche and the herbs
4
Refrigerate and let sit for 30 minutes or overnight
5
For the Cake: Butter a 9-inch cast-iron skillet or 8-by-8-inch enameled cast-iron baking pan (if cooking in the grill) or standard 8-by-8-inch baking pan (if baking in your oven)
6
(Don't put a standard baking pan inside your grill or over a fire
7
) Ignite the coals, turn a gas grill to high, or preheat an oven to 350°F
8
Whisk together the flour, baking powder, and salt
9
Set aside
10
In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars on medium speed until the mixture looks creamy, about 3 minutes
11
Slowly add the egg, milk, and vanilla and mix just until combined
12
Gradually add the flour mixture, mixing just until smooth with a creamy texture
13
Pour the batter into the buttered pan
14
Arrange the strawberry halves, cut-side down, on top of the cake batter
15
Don't overlap the berries; use just enough strawberries for one layer and set aside the rest to use as garnish
16
For the Cake: Butter a 9-inch cast-iron skillet or 8-by-8-inch enameled cast-iron baking pan (if cooking in the grill) or standard 8-by-8-inch baking pan (if baking in your oven)
17
(Don't put a standard baking pan inside your grill or over a fire
18
) Ignite the coals, turn a gas grill to high, or preheat an oven to 350°F
19
Whisk together the flour, baking powder, and salt
20
Set aside
21
In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars on medium speed until the mixture looks creamy, about 3 minutes
22
Slowly add the egg, milk, and vanilla and mix just until combined
23
Gradually add the flour mixture, mixing just until smooth with a creamy texture
24
Pour the batter into the buttered pan
25
Arrange the strawberry halves, cut-side down, on top of the cake batter
26
Don't overlap the berries; use just enough strawberries for one layer and set aside the rest to use as garnish
27
TO BAKE IN A GRILL: When the grill reaches 350°F, slide in the cake, resting the pan on the grill rack, close the grill's lid and let it bake for at least 20 minutes with the grill lid closed
28
Test the cake: It's done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top
29
TO BAKE IN A GRILL: When the grill reaches 350°F, slide in the cake, resting the pan on the grill rack, close the grill's lid and let it bake for at least 20 minutes with the grill lid closed
30
Test the cake: It's done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top
31
TO BAKE IN AN OVEN: Bake for 10 minutes and then decrease the heat to 325°F and bake for an additional 45 to 50 minutes
32
The cake is done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top
33
TO BAKE IN AN OVEN: Bake for 10 minutes and then decrease the heat to 325°F and bake for an additional 45 to 50 minutes
34
The cake is done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top
35
For the Glaze: While the cake is baking, in a small pan combine the balsamic vinegar, sugar, and black pepper
36
Bring to a boil over high heat and remove from the heat right away
37
Set it aside until the cake has baked
38
It should be the consistency of maple syrup; if it thickens too much before the cake comes out of the oven, stir in a few more spoonfuls of vinegar
39
As soon as the cake comes off the heat, drizzle the top with about three-fourths of the balsamic glaze
40
When the cake has cooled, cut it into wedges if baked in a skillet; if baked in a standard baking pan, cut it into squares
41
To garnish simply, top with a light dusting of confectioners' sugar
42
To dress up the cake, spoon several tablespoons of the Roasted Strawberries onto one side of each plate; on the other side of the plate drizzle a small pool of the balsamic glaze, and smear it lightly with the back of a spoon
43
Drizzle more balsamic glaze over the cake if you like
44
Set a cake slice on top the strawberry syrup, and top the cake with a spoonful of Herbed Crème Fraîche
45
Spoon any remaining crème fraîche into a bowl and set on a platter with leftover halved strawberries to pass so guests can add extra if they like
46
For the Glaze: While the cake is baking, in a small pan combine the balsamic vinegar, sugar, and black pepper
47
Bring to a boil over high heat and remove from the heat right away
48
Set it aside until the cake has baked
49
It should be the consistency of maple syrup; if it thickens too much before the cake comes out of the oven, stir in a few more spoonfuls of vinegar
50
As soon as the cake comes off the heat, drizzle the top with about three-fourths of the balsamic glaze
51
When the cake has cooled, cut it into wedges if baked in a skillet; if baked in a standard baking pan, cut it into squares
52
To garnish simply, top with a light dusting of confectioners' sugar
53
To dress up the cake, spoon several tablespoons of the Roasted Strawberries onto one side of each plate; on the other side of the plate drizzle a small pool of the balsamic glaze, and smear it lightly with the back of a spoon
54
Drizzle more balsamic glaze over the cake if you like
55
Set a cake slice on top the strawberry syrup, and top the cake with a spoonful of Herbed Crème Fraîche
56
Spoon any remaining crème fraîche into a bowl and set on a platter with leftover halved strawberries to pass so guests can add extra if they like