RecipeDB

Cooking in progress....

Lemon-Raspberry Cornmeal Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.336
Energy (kCal)959.624
Carbohydrates (g)86.1843
Total fats (g)57.6555
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. Grease an 8 or 9" skillet. | 3. In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries. | 4. In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well. | 5. Pour wet mixture into dry, and stir just until moistened. | 6. Let sit 5 minutes, then pour into skillet. | 7. Pour 1 Tbsp cream (any kind) over top, and place in oven. | 8. Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean. | 9. Great served with a dollop of vanilla yogurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 1/2 1/2 unbleached - - - -
    sugar 3/4 cup granulated 239.85 45.006 7.5075 3.7439999999999998
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    salt 1/2 teaspoon - - - -
    lemon zest 1 - - - -
    raspberry 1 cup 63.96 14.6862 1.476 0.7995
    buttermilk 1 1/4 cups - - - -
    butter 1/3 cup melted 456.0 20.951999999999998 14.248 38.4
    egg 2 143.0 0.72 12.56 9.51
    cream 1 tablespoon 49.5 0.9975 0.5445 5.202000000000001

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition