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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Bread / Course: cake / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: 1. Grease and flour a 9x2 inch round tart pan with a removable botom. In large bowl, stir together dry ingredients. Using a pastry blender, cut in butter until mixture resembles course crumbs. Make a well in the center of dry ingredients.
2. In a small bowl, combine egg and buttermilk. Pour egg mixture into dry ingredients and stir until moistened.
3. Spread half of the batter evenly in bottom of tart pan.
4. Spread raspberry preserves over dough, leaving a 1 1/2 inch border.
5. Top with remaining dough. Note: This is tricky, since you want to make sure the raspberry preservers stay evenly spread in the middle.
5. Bake in 350 degree oven 30 to 35 minutes until toothpick inserted in center comes out clean. Cool on a rack in the pan.
6. Before serving remove from pan and drizzle with glaze.
Glaze:
sifted powdered sugar + lemon juice.
Comments: n helps keep in the moisture.
Ingredients:
1 23/106 Pound(s) flour, white
160/409 Pound(s) sugar
869/10000 Ounce(s) baking powder
27/5000 Pound(s) baking soda
217/10000 Ounce(s) salt
160/409 Pound(s) butter
1 egg
3/16 Quart(s) buttermilk
4 43/249 Ounce(s) raspberry preserves
151/193 Pound(s) powdered sugar
264/5629 Quart(s) lemon juice |
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