Better Homes & Gardens USA – September 2019

© 2018 Kellogg NA Co.

Julia

Turshen’s

mom,

Rochelle

Udell,

inspired

the almond

cake.

4. Meanwhile, for rosé syrup: In a
   small saucepan combine wine and
   remaining 2 Tbsp. sugar. Bring to
   boiling, stirring to dissolve sugar. Boil
   gently, uncovered, 8 to 10 minutes or
   until syrupy and reduced to about
   1/2 cup; let cool.


5. Top cake with fruit; drizzle with
   syrup. Sift powdered sugar over top.
   Serves 8.
   *tip You can use either almond meal
   or almond flour. Almond meal
   includes the skins and is more coarsely
   ground. Almond flour is finely ground
   blanched almonds (no skins).
   make-ahead tip Prepare cake
   through Step 3. Wrap in plastic and
   store up to 3 days.
   each serving 339 cal, 19 g fat
   (3 g sat fat), 47 mg chol, 198 mg
   sodium, 36 g carb, 3 g fiber,
   20 g sugars, 5 g pro

RECIPES FROM PAGES 86–90

WHAT’S FOR

DINNER?

MIRACLE MOUSSAKA

total time 40 min.

4 Tbsp. olive oil

12 oz. eggplant, unpeeled, cut into

1-inch cubes (41/2 cups)

(^1) 1/2 cups chopped red onion
1 Tbsp. chopped garlic cloves
1 14.5-oz. can diced tomatoes,
drained
1 lb. ground lamb or ground chuck
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tsp. dried oregano
2/3 cup milk
2 egg yolks
1/4 cup chopped fresh parsley

1. Preheat oven to 425°F. Coat a large
   ovenproof skillet with 2 Tbsp. oil. Add
   eggplant. Sprinkle with 1/4 tsp. each
   salt and black pepper. Toss to coat.
   Scatter onion and garlic then
   tomatoes over eggplant.


2. Gently mix lamb with 1/4 tsp. each
   salt and pepper. Dot tomatoes evenly
   with ground lamb; sprinkle with

ALMOND CAKE

WITH FRUIT & ROSÉ

DRIZZLE

hands-on time 20 min.

total time 1 hr. 45 min., includes

cooling

1 cup all-purpose flour

1/2 cup almond meal or flour*

(^1) 1/2 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1/2 cup extra virgin olive oil
1/4 cup buttermilk
1/2 cup + 2 Tbsp. granulated sugar
1/2 tsp. almond extract
3/4 cup dry rosé wine
2 cups assorted fresh fruit
Powdered sugar

1. For cake: Preheat oven to 350°F.
   Coat an 8-inch cake pan with nonstick
   baking spray. In a bowl whisk together
   flours, baking powder, and salt.


2. In a large bowl whisk together eggs,
   oil, buttermilk, 1/2 cup sugar, and
   the almond extract. Whisk until sugar
   is dissolved. (Test by rubbing the
   mixture between two fingers.) Stir in
   the flour mixture.


3. Pour batter into prepared cake
   pan. Bake 25 to 30 minutes or until
   golden brown and a toothpick comes
   out clean. Let cake cool completely
   in pan on a wire rack. Transfer to
   a serving platter.

122 | September 2019

BIG FOOD

FOR

BIG DAYS