Biscochito cake
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Biscochito cake
  Cakes    Mexican  
Last updated 6/12/2012 1:08:43 AM. Recipe ID 35351. Report a problem with this recipe.
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      Title: Biscochito cake
 Categories: Cakes, Mexican
      Yield: 8 Servings
 
    1/3 c  Sour cream
    1/4 c  Baking soda
    3/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Anise seeds
    1/8 ts Salt
      3 tb Unsalted butter
      2 tb Solid vegetable shortening
    1/3 c  Packed light brown sugar
      1 lg Egg
      1 tb Brandy
      1 tb Granulated sugar
    1/4 ts Cinnamon
           Fruit Compote:
      3    Large, ripe peaches
      1 tb Granulated sugar, or more to
           -taste
      2 ts Each: fresh lemon juice and
           -brandy
 
  Cake:
  
  Pinch each: cinnamon, crushed anise seeds
  
  Heat oven to 350 degrees.  Grease an 8 inch round layer cake pan.
  Stir the sour cream and baking soda together; let stand while you
  begin the cake. Combine flour, baking powder, anise and salt in a
  bowl; set aside.
  
  With an electric mixer on high speed, beat butter, shortening and
  brown sugar until light and fluffy, about 2 minutes. Add egg, and mix
  1 minutes. Lightly fold in sour cream mixture and brandy, then
  combined flour mixture.
  
  Transfer batter to prepared pan and smooth top with rubber spatula.
  Stir together granulated sugar and cinnamon; sprinkle evenly over top
  of cake. Bake until toothpick in the center comes out clean, about 30
  minutes.
  
  While cake bakes, prepare peaches.  Dice peaches and mix with
  granulated sugar, lemon juice, brandy, cinnamon and anise. Toss
  lightly and let stand at least 15 minutes before serving.
  
  Cool cake in pan for 5 minutes then loosen from sides with a small
  knife. Invert onto a serving plate. Serve warm or at room temperature
  with the peaches. Makes one 8-inch cake.
  
  From: Asbury Park Press 08/12/92 Shared 




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Recipe ID 35351 (Apr 03, 2005)

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