42 lines
1.9 KiB
Plaintext
42 lines
1.9 KiB
Plaintext
https://tex.stackexchange.com/questions/366229/an-aesthetically-pleasing-recipe-book-template
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\recipe[Some would say this is better than pie. It is certainly easier. And delicious. The original recipe came from Dorie Greenspan; this version also includes almond flour, suggested by King Arthur Baking.]{French Apple Cake}[Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.]
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\serves{6-8}
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\preptime{1 hour}
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\cooktime{1 hour}
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\dishtype{\dessert}
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\dishother{\glutenfree}
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\begin{step}
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. . Batter, the dry:
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1 cup AP (or GF) flour
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½ cup almond flour
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1 teaspoon baking powder
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
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¼ teaspoon salt
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\method
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Whisk the flour, baking powder, spices, and salt together in small bowl.
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\end{step}
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\begin{step}
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4 large apples (if you can, choose 4 different kinds)
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\method
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Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
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\end{step}
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\begin{step}
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. . Batter, the wet:
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2 large eggs
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¾ cup maple or brown sugar
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3 tablespoons dark rum
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½ teaspoon pure vanilla extract
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2--3 drops lemon extract
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8 tablespoons unsalted butter, melted and cooled
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\method
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In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, and lemon oil. Whisk in the flour and when it is incorporated, add the melted butter, mixing gently so that you have a smooth, rather thick batter.
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Use a rubber spatula to fold-in the apples--it might look as if there isn't enough batter, but there is. Put the batter into the prepared pan, smoothing the top as much as possible. Bake for 55--65 minutes, or until a toothpick inserted in the middle comes out clean.
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Let cool 30 minutes. Before removing the side of the springform pan, run a knife around the edge of the cake to make sure no apples stuck to the pan.
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\end{step} |