FCSIP134.pdf

strawberry,

lemon, and

rosewater slushie

Strawberries are part of

the rose family, so just a

hint of rosewater is a natural

addition to this bright,

refreshing slushie.

Yields 4 cups; serves 2

10 oz. strawberries, hulled

(about 2½ cups)

1½ cups lemon sorbet

1 cup ice

½ tsp. rosewater;

more to taste

In a blender, combine the straw-

berries, sorbet, ice, and rose-

water, and blend until smooth.

Divide between 2 glasses and

serve immediately.

FOR THE CAKE
6 oz. (1 13 cups)
unbleached all-purpose
flour; more for the pan
1 tsp. ground ginger
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. table salt
3 oz. (6 Tbs.) un salted
butter, at room
temperature; more
for the pan
1 cup packed light
brown sugar
2 large eggs
1 tsp. pure vanilla extract
23 cup (5½ oz.) sour cream

FOR THE TOPPING
1 plum (or pluot or ripe
apricot), halved,
pitted, and cut into
18- to ¼-inch slices
2 tsp. finely grated
fresh ginger
3 Tbs. firmly packed light
brown sugar
1 Tbs. unbleached
all-purpose flour
Whipped cream, for
garnish (optional)

MAKE THE CAKE

Position a rack in the center

of the oven and heat the

oven to 350°F. Lightly but-

ter a 9x2-inch round cake

pan. Line the bottom with a

parchment circle cut to fit

the pan and lightly flour the

sides, tapping out the excess.

In a medium bowl, whisk

the flour, ground ginger, bak-

ing powder, baking soda, and

salt. In a stand mixer fitted

with the paddle attach-

ment (or with a hand mixer),

beat the butter and sugar

on medium-high until well

blended and fluffy, about

3 minutes. Add the eggs, one

at a time, beating on medium

speed until just blended and

adding the vanilla with the

second egg. Using a wide rub-

ber spatula, fold in half the

dry ingredients, then the sour

cream, and then the remain-

ing dry ingredients. Scrape

the batter into the prepared

pan and spread evenly. Bake

for 15 minutes.

MAKE THE TOPPING

Combine the sliced fruit and

the grated ginger in a small

bowl and toss until the ginger

is well distributed. Add the

sugar and flour. Using a table

fork, mix the ingredients to

coat the fruit evenly. After

the cake has baked for

15 minutes, scatter the

topping evenly over the

cake, working quickly. Don’t

worry about the fruit look-

ing perfect—this is a rustic

cake. Continue baking until

a toothpick inserted in the

center of the cake comes

out clean, another 35 to

40 minutes.

Let the cake cool on a rack

for 15 minutes. Run a knife

around the inside edge of the

pan. Using a dry dishtowel to

protect your hands, lay a rack

on top of the cake pan and,

holding onto both pan and

rack, invert the cake. Lift the

pan from the cake. Peel away

the parchment. Lay a flat

serving plate on the bottom

of the cake and flip the cake

one more time so that the

fruit is on top. Serve warm or

at room temperature, with

whipped cream if you like.

gingery plum cake

This cake is a zesty combination of fresh ginger and bright, ripe plums. Apricots or
pluots can also work in this recipe. Serves 8 to 10

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