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Toasted Mochi in Soybean Flour (Kinako Mochi)
Easy Dessert Tart Crust
Cakes in a Jar
- 1 1/2 cups pitted cherries
- 1 cup sliced strawberries
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons butter
- 3/4 cup heavy whipping cream
These individual cakes are baked and served right in the jar. Layers of sweet fruit and cobbler-esque cake fill Mason jars for the ultimate portable picnic dessert. Karen came up with this recipe in the summer, but she recommends using whatever fruit is in season; she also says this recipe is a good use for slightly damaged fruit.
Game plan: These cakes can be made ahead; stored (with a proper lid and sans whipped cream) in the refrigerator for up to 1 week; and, of course, gifted.
Watch Karen demonstrate how to make her single-serving cakes in this CHOW Tip video.
- 1Preheat the oven to 350°F.
- 2In a small bowl, combine the cherries and strawberries and divide the fruit evenly among 4 half-pint canning jars. In another bowl, whisk together the flour, sugar, and salt and divide the mixture among the jars (1/4 cup per jar), tapping and shaking well to distribute the dry ingredients around the fruit. Top each jar with 1 tablespoon of butter. Note that the jars will not be filled all the way.
- 3Fill the bottom of an 8-inch square or round baking dish with dried beans in at least a double layer. Nestle each jar flat on its bottom in the pan; the jars should not be touching one another. (The beans will help keep the jars steady while you’re moving them in and out of the oven.)
- 4Bake for 1 hour, until the tops are brown and bubbly and the cakes have set. Allow the cakes to cool on a rack for 20 minutes.
- 5Whip the cream in a stand mixer or using a hand mixer until soft peaks form. Dollop whipped cream on each of the cakes and serve. Eat straight out of the jars.
Reprinted with permission from Can It, Bottle It, Smoke It And Other Kitchen Projects by Karen Solomon. Copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit for book cover: Angie Cao © 2011