Cakes & cheesecakes

1. Preheat the oven to 325 degrees F. Oil a 10-inch round springform or cake pan with 3-inch high sides. Line the bottom of the pan with parchment paper, and oil the pan sides and paper. (Oiling the pan before lining helps hold the parchment in place.)

2. In a large bowl, use an electric mixer on medium speed to beat egg yolks and 3/4 cup of the sugar on medium speed until thickened and pale yellow, about 2 minutes. On low speed, mix in lemon zest, lemon juice, oil, wine, and salt until combined. Stir in cake meal and potato starch until evenly moistened. Mix in the pecans. Set aside.

3. In another clean large bowl, using clean, dry beaters, beat the egg whites on medium speed until soft peaks form, about 3 to 4 minutes. Slowly beat in the remaining 3/4 cup sugar until stiffer peaks form, another 3 to 5 minutes. Use a rubber spatula to fold half the whites into the yolk mixture. Then gently fold in the remaining whites.

4. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, about 55 to 60 minutes. The cake will rise slightly over the top of the pan.

5. Cool the cake in the pan on a wire rack for 15 minutes; it will deflate as it cools. Use a small sharp knife to carefully loosen the cake from the sides and top rim of the pan, and invert onto a plate; then turn onto a wire rack so bottom is on the rack. If using a springform pan, remove the sides and carefully invert the cake onto a plate, then remove the bottom of the pan from the cake, and turn onto a wire rack. Remove the paper liner and discard it. Cool thoroughly

6. Transfer cake to a serving plate. Use a serrated knife to cut the cake. Serve at room temperature, garnished with a pecan half and fresh raspberries if desired.

Source: Hannaford fresh Magazine, March - April 2013