Lemon Sun Cakes with Berries and Cream |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
3/4 cup plus 2 tablespoons all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon finely grated fresh lemon zest |
1/4 teaspoon salt |
1/2 stick (1/4 cup) unsalted butter, softened |
1/2 cup sugar |
1 large egg |
1/2 teaspoon vanilla |
1/2 cup whole milk |
1 cup raspberries (4 oz) |
1 cup blueberries (5 oz) |
1 cup blackberries (5 oz) |
1 cup strawberries (4 oz), sliced 1/4 inch thick |
3 tablespoons superfine granulated sugar |
1/2 cup chilled heavy cream |
garnish: white and red currants or other fresh berries |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
2. Whisk together flour, baking powder, zest, and salt.
3. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.
4. Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.
5. While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.
6. Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).
7. Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.
8. Cooks' note: Cakes can be made 2 days ahead and kept in an airtight container at room temperature, or 2 weeks ahead and frozen, wrapped in plastic wrap and then foil. Thaw frozen cakes in refrigerator and bring to room temperature before serving.
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