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Grilled Sponge Cake with Peach and Cherry Compote (Dave Lieberman) Recipe

Grilled Sponge Cake with Peach and Cherry Compote (Dave Lieberman) Recipe

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Grilled Sponge Cake with Peach and Cherry Compote (Dave Lieberman)

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Ingredients:

Serving

2/3 cups sugar
8 large egg yolks
1 tsp vanilla extract
1 lemon , zested and juiced
1 cup cake flour
1/4 tsp fine salt
8 egg whites
1/3 cup sugar
peach and cherry compote , recipe follows
whipped cream , for serving, optional

Directions:

Preheat oven to 325 degrees F.
In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy. Add the lemon zest and juice and whisk until well combined. In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour.
In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites. Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside down, in pan.
Preheat the grill and make sure it is very clean. Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is. Serve cake slices with cooled fruit compote and whipped cream, if desired.
Peach and Cherry Compote:
1 (16-ounce) bag frozen peaches
2 (10-ounce) bags frozen cherries
1 cup sugar
1/2 cup water
1 small orange, zested and juiced
In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick. Let cool and then refrigerate until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.05 Kcal (900 kJ)
Calories from fat	48.57 Kcal
		% Daily Value*
Total Fat	5.4g	8%
Cholesterol	186.69mg	62%
Sodium	200.05mg	8%
Potassium	154.31mg	3%
Total Carbs	29.98g	10%
Sugars	15.32g	61%
Dietary Fiber	0.56g	2%
Protein	11.63g	23%
Vitamin C	3.9mg	6%
Iron	2.3mg	13%
Calcium	36.8mg	4%

Amount Per 100 g
Calories	172.1 Kcal (721 kJ)
Calories from fat	38.86 Kcal
		% Daily Value*
Total Fat	4.32g	8%
Cholesterol	149.4mg	62%
Sodium	160.09mg	8%
Potassium	123.48mg	3%
Total Carbs	23.99g	10%
Sugars	12.26g	61%
Dietary Fiber	0.45g	2%
Protein	9.31g	23%
Vitamin C	3.1mg	6%
Iron	1.8mg	13%
Calcium	29.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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