Monday, October 5, 2009

Two-Timing Tarts: Lemon Rosemary Cake with Berry Compote

Is it wrong to cheat on one recipe with another, perhaps skinnier version? We don't think so. Monogamy may have its place in the bedroom, but not in the kitchen.

This recipe from Sunday-Suppers made our mouths water and even though rosemary in cake stopped us in our tracks, "Rosemary? Really?," we opted to give it a go and make this cake 2 voluptuous and one petite. Why you ask? Because we're two-faced? Well...

My Hotcake, (Erin's hub), happens to have a sensitivity to gluten. Frankly, we both feel best when we stay away from this refined, yet tempting charlatan. So I am continually trifling with recipes and my partner, the French, is always up for the challenge to make things healthier, yet equally delicious.

Lets do this!!!

Cake 1:
Lemon Rosemary Cake with Strawberry (or Tri-berry) Compote

We did Sunday Suppers' version almost verbatim. They call for strawberries in the compote; we added blackberries and raspberries.

Cake 2:
Lemon Rosemary Cake with Strawberry Compote
adapted from Sunday-Suppers

2 sticks unsalted butter at room temperature
2 c agave (called for turbinado sugar)
4 eggs at room temperature
¼ c lemon zest
¼ c rosemary leaves, chopped
3 c spelt flour (called for all purpose)
½ tsp baking powder
½ tsp baking soda
1 tsp salt
¼ c lemon juice
¾ c buttermilk
1 ½ tsp vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 13x9 inch pan. Cream together the butter and agave with an electric mixer until fluffy and a pale yellow color, approximately 5 minutes. Add eggs one at a time, making sure they are completely incorporated before adding the next one.

Add zest and rosemary.

Sift together all of the dry ingredients in a bowl.
Combine lemon juice, buttermilk and vanilla in another bowl.

Note to Tarts: When squeezing lemons, wear protective goggles.

Alternate adding flour and buttermilk mixtures to the batter, beginning and ending with the flour. Bake for 45 minutes to an hour or until tester comes out clean.

Berry Compote
4 pints of strawberries, raspberries and blackberries
1 vanilla bean split and scraped of seeds

In a medium saucepan, add the strawberries, vanilla bean and seeds. Cook on medium heat for 5-10 minutes. If the strawberries are in season and ripe, they will give up their juice very quickly. Serve at room temperature.

Next time, we might play around with coconut oil instead of butter. Try it and let us know!

Overall consensus for both cakes here at CrispyTarts..."What?!!! What???!!!" And if we had to marry Cake 1 or Cake 2, which would we choose? Hmmm...the party was split 50/50 as they were both scrumptious in different ways. And my Hotcake was so happy he wouldn't share his leftovers.

So we've decided to marry both versions and become Lemon Rosemary Cake Swingers. Don't judge!

Thanks Vivian for the homegrown lemons and thanks Sunday-Suppers for the inspiration!

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