Biscochito Cake Recipe




Biscochito Cake Ingredients

1/3 cup sour cream
1/4 cup baking soda
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp anise seeds
1/8 tsp salt
3 tbsp unsalted butter
2 tbsp solid vegetable shortening
1/3 cup packed light brown sugar
1 large egg
1 tbsp brandy
1 tbsp granulated sugar
1/4 tsp cinnamon
1 fruit compote:
3 large, ripe peaches
1 tbsp granulated sugar, or more to taste
2 tsp each: fresh lemon juice and brandy

A Recipe for
Biscochito Cake

 

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




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Food Tip
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This is a recipe for Biscochito Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Biscochito Cake

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Biscochito Cake Directions

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 By: Pat Stockett

Serves: 8

 

 

 

 

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