Food Network Magazine - (11)November 2020

CITRUS PUDDING CAKES

ACTIVE: 20 min l TOTAL: 1 hr l MAKES: 12

Unsalted butter, for the pan

¾ cup sugar, plus more

for sprinkling

3 large eggs, separated

¼ teaspoon cream of tartar

½ cup all-purpose flour

¼ teaspoon salt

½ cup buttermilk

1½ tablespoons grated lemon

zest, plus 3 tablespoons juice

1½ tablespoons grated

lime zest, plus

3 tablespoons juice

1.Preheat the oven to 350 ̊.

Lightly butter a 12-cup muffin

pan and sprinkle each cup

with enough sugar to cover the

bottom. Beat the egg whites and

cream of tartar in a large bowl

with a mixer on medium-high

speed until stiff peaks form,

about 6 minutes.

2. Whisk the sugar, flour and salt
   in a medium bowl. In a large bowl,
   whisk the buttermilk, egg yolks,
   1 tablespoon each lemon and

lime zest, and the lemon and lime

juice; whisk in the dry ingredients.

Fold in the beaten egg whites with

a rubber spatula until combined.

3.Divide the batter among the

muffin cups. Set the muffin pan

in a roasting pan, then place

in the oven; fill the roasting

pan with enough warm

water to come halfway up

the sides of the muffin pan.

Cover the roasting pan

tightly with foil. Bake

until the cakes are

puffed and set,

about 20 minutes.

Uncover and continue

baking until golden,

12 to 15 more minutes.

Let cool 10 minutes in

the pan, then carefully

use an offset spatula to

pull the cakes away from

the pan and unmold. Invert

onto a platter. Top with the

remaining ½ tablespoon each

lemon and lime zest.

PEAR FINANCIERS

ACTIVE: 25 min l TOTAL: 1 hr 40 min l MAKES: 12

1 stick plus 2 tablespoons

unsalted butter, plus

more for the pan

⅔ cup all-purpose flour

⅓ cup almond flour

½ cup plus 2 tablespoons

packed dark brown sugar

¼ teaspoon kosher salt

4 large egg whites

1 teaspoon pure

vanilla extract

2 small pears, sliced

Confectioners’ sugar,

for dusting

1. Make the browned butter:
   Melt 1 stick butter in a medium
   saucepan over medium-high
   heat and cook until it begins
   to bubble. Reduce the heat to
   medium and cook, swirling
   the pan, until the butter turns
   golden and smells nutty, about
   3 minutes. Remove from the
   heat and let cool.

2.Whisk both flours, ½ cup

brown sugar and the salt in

a medium bowl. Beat the egg

whites in a large bowl with a

mixer on high speed until stiff

peaks form; stir in the vanilla.

Fold in the browned butter

and the dry ingredients, then

cover the batter with plastic

wrap and refrigerate 1 hour.

3. Preheat the oven to 350 ̊.
   Butter a 12-cup muffin
   pan. Melt the remaining
   2 tablespoons butter and
   combine in a large bowl
   with the pears and remaining
   2 tablespoons brown sugar;
   toss. Divide the batter among
   the muffin cups; top each with
   3 pear slices. Bake until puffed
   and golden, 12 to 14 minutes.
   Let cool 5 minutes in the
   pan, then remove to a rack
   to cool completely. Dust
   with confectioners’ sugar.

68 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

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