Cooking for Two (41 page)

4.
Bake for 15 minutes, or until a cake tester or a toothpick comes out clean. Transfer the pans to a wire rack, cool for 10 minutes, then unmold the cakes and cool completely on the wire rack. If using ramekins, you may need to run a knife around the edge of the cake to loosen it from the sides. If using paper pastry shells, gently tear the shell away from the cake. The cakes can be made in advance; store them, tightly covered, at room temperature for up to 2 days.

5.
To make the lemon icing, beat the butter with ½ cup of the confectioners’ sugar using an electric mixer at medium speed, until smooth and light, about 2 minutes. Beat in the lemon juice and lemon zest, then add another ¼ cup of the confectioners’ sugar. Continue beating until smooth, about 1 minute. Beat in more confectioners’ sugar if necessary to make a thick, smooth icing, adding it in 1-tablespoon increments.

6.
Split the cakes in half so each becomes two equal disks. Frost the bottom layer of each cake with the lemon buttercream, then gently lay the second layer on top. Spoon more of the buttercream over the top, spreading it down the sides of the cake with a knife. Serve immediately, or store, covered, in the refrigerator for up to 1 day.

C
ARROT
C
AKE WITH
C
REAM
C
HEESE
I
CING
makes
2 individual-serving cakes

M
ake these small, individual versions of the family favorite in advance, if you wish, storing them for up to 2 days, tightly covered, in the refrigerator. The icing, however, is best the minute it’s made. Of course, you can forgo the icing and serve the cakes with vanilla frozen yogurt or softened cream cheese.

1.
To make the cakes, position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour the bottoms and inside walls of two 1½- to 2-cup ramekins, or two 4½inch springform pans, or two 4-inch paper pastry shells; set aside. Mix the flour, baking powder, baking soda, cinnamon, and salt in a small bowl; set aside.

2.
Beat the sugar and oil in a medium bowl with a wooden spoon or an electric mixer at medium speed until the sugar dissolves and the mixture
is smooth, about 3 minutes by hand or 2 minutes with a mixer. Beat in the egg, pasteurized egg substitute, or quail eggs until smooth, or about 1 minute.

3.
Using a wooden spoon, stir in the shredded carrots, then the flour mixture, just until incorporated. Stir in the currants and walnuts. Divide this batter between the two prepared pans.

4.
Bake for 25 minutes, or until a cake tester or toothpick comes out clean. Transfer the cakes to a wire rack, cool in their pans for 10 minutes, then unmold and cool completely on the wire rack. If using ramekins, you may need to run a knife around the edge of the cake to loosen it from the sides. If using paper pastry shells, gently tear the form away from the cake.

5.
To make the icing, beat the cream cheese, butter, and vanilla with an electric mixer at medium speed until light and fluffy. Beat in the confectioners’ sugar in 2-tablespoon increments, making sure each has dissolved completely before adding the next. Beat 2 minutes after the final addition, until creamy and smooth. Divide the icing between the two cakes; spoon it onto the top and run it along the sides with a knife. Serve immediately.

N
UT
C
AKE
makes
2 individual-serving cakes

H
ere, the flour used to make a traditional cake is replaced almost completely with ground nuts. To give the cake some texture and tooth, grind the nuts only until they resemble cornmeal, not dust. The result will be dense, moist, chewy cakes.

1.
Position the rack in the center of the oven and preheat the oven to 400°F. Butter the bottoms and sides of two 1½- to 2-cup ramekins, or two 4½-inch springform pans, or two 4-inch paper pastry shells; set aside.

2.
Toast all the nuts by placing them in a dry skillet set over medium-low heat for about 4 minutes, or until the nuts are fragrant and lightly browned, stirring frequently. Then grind them in a food processor, a mini food processor, or in a mortar with a pestle; set aside.

3.
Beat the egg whites in a large, dry bowl until frothy with an electric mixer at medium speed. Increase the mixer’s speed to high and beat until soft, droopy, but moist peaks form, about 2 minutes. Set aside.

4.
Mix the granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Beat in the egg yolk and vanilla with an electric mixer at medium speed until incorporated, about 30 seconds. Then beat in the 2 teaspoons of butter for about 1 minute, until smooth.

5.
Using a rubber spatula, stir in the flour and ground nuts. Stir in half the whipped egg whites until smooth; then very gently fold in the remaining egg whites, turning them into the batter. Do not beat or mix vigorously, or the beaten egg whites will not maintain their light airiness. There may be streaks of egg white in the batter. Divide the batter equally between the two prepared pans.

6.
Place the pans in the oven and immediately reduce the temperature to 325°F. Bake for 30 minutes, or until a cake tester or toothpick comes out clean. Transfer the cakes to a wire rack and cool for 10 minutes in the pans. Unmold the cakes and cool completely on a wire rack. If using ramekins, you may need to run a knife around the edge of the cake to loosen it from the sides. If using paper pastry shells, gently tear the shell away from the cake.

7.
When cooled, split the cakes in half, so that each forms two round disks. Spread 1 tablespoon jam on the “bottom” layer of each cake. Gently press the top layer in place. Serve immediately; or store, covered, at room temperature for up to 1 day. Sift 1 teaspoon confectioners’ sugar over each cake just before serving.

M
OCHA
S
OUFFLÉS
makes
2 small soufflés