This recipe for cherry balls is from the cookbook “Playdates Kitchen” by Lauren Bank Deen. Source: The Martha Stewart Show, January Winter 2008. Makes 8 cakes. Ingredients: 1 3/4 cups all-purpose flour, plus more for work surface. 2 1/2 teaspoons baking powder. 2 1/2 tablespoons sugar, plus more for sprinkling. 1/4 teaspoon salt. 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled. 1/2 cup dried cherries. 1 teaspoon grated lemon zest. 1 large egg. 5 tablespoons heavy cream, plus more for brushing on cakes. Directions: 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside. 2. In a food processor, pulse flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest. 3. In a small bowl, whisk egg and cream together. Add to flour mixture. Gently stir with a fork until mixture comes together. If dough seems drier than necessary, add a splash of cream. The mixture should not be too sticky. 4. Transfer dough to lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place cakes on prepared baking sheet. Brush lightly with cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. 5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Cakes are best eaten the day they are made.
27.04.2023 @ 00:16
This recipe for cherry balls is from the cookbook “Playdates Kitchen” by Lauren Bank Deen. Source: The Martha Stewart Show, January Winter 2008. Makes 8 cakes. Ingredients: 1 3/4 cups all-purpose flour, plus more for work surface. 2 1/2 teaspoons baking powder. 2 1/2 tablespoons sugar, plus more for sprinkling. 1/4 teaspoon salt. 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled. 1/2 cup dried cherries. 1 teaspoon grated lemon zest. 1 large egg. 5 tablespoons heavy cream, plus more for brushing on cakes. Directions: 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside. 2. In a food processor, pulse flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest. 3. In a small bowl, whisk egg and cream together. Add to flour mixture. Gently stir with a fork until mixture comes together. If dough seems drier than necessary, add a splash of cream. The mixture should not be too sticky. 4. Transfer dough to lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place cakes on prepared baking sheet. Brush lightly with cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. 5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Cakes are best eaten the day they are made.