[node:title] by Robert Turner | Omega

Three recipes in one, this twist on angel food cake uses a Numi Tea infusion and unusual fruit to make an unforgettable dessert.

These three recipes are made separately and assembled just before serving. When you're ready to eat, cut the cake, top with fruit compote, and drizzle with cream. Ground cherries are available in late summer and fall at specialty markets and farmers markets. If you can't get ground cherries, consider using blueberries instead. 

 


CURRIED CARROT CREAM

Ingredients

1 pint heavy cream
½ teaspoon salt
½ vanilla bean, split and scraped
3 Numi Carrot Curry tea bags
½ cup evaporated cane juice or sugar
4 egg yolks

Directions

Combine the heavy cream, salt, the scrapings from the vanilla bean, tea bags, and half the sugar in a pot and bring to just under a boil. While the cream mixture is heating, whisk the egg yolks and the other half of the sugar together until it turns light yellow. Slowly stir 1/3 of the warm cream mix into the yolk mix. Add this back into the pot with remaining cream mix and stir well. Slowly reheat over medium heat until it thickens enough to coat the back of a spoon. Strain this mix through a fine mesh strainer and cool.

ANGEL FOOD CAKE

Ingredients

1 cup all-purpose flour
1¼ cups confectioner’s sugar
1½ cups egg whites, room temperature (approximately 12 eggs)
1½ teaspoons cream of tartar
¼ teaspoon salt
1 cup sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract

Directions

Sift flour and confectioner’s sugar together three times. In a separate bowl, combine the egg whites, cream of tartar, and salt. With a mixer, beat on high, gradually adding sugar until stiff peaks form. Gently fold in the flour mixture ¼ cup at a time. Add vanilla and almond extracts. Gently spoon the mixture into an ungreased, nonstick tube pan. Run a knife through the center of the mix to remove large air pockets. Bake at 350° F for approximately 40 minutes until the cake is springy and a wooden stick (a skewer for grilling works well) inserted in the center comes out dry. Invert the pan and cool. Remove from the pan only after completely cooled.

PEACH & GROUND CHERRY COMPOTE

Ingredients

8 peaches, cut into 8 sections, pits discarded
1 teaspoon salt
½ cup evaporated cane juice or sugar
1 tablespoon lemon juice
½ tablespoon arrowroot
¼ cup water
2 cups ground cherries, husked (or blueberries)

Directions

Combine the peaches, salt, cane juice, and lemon juice in a pot. Cook the mixture down until the peaches are soft but still hold their shape (about 15 minutes). Combine the arrowroot and water and add it to the peach mixture. Add the ground cherries and continue to cook the mixture until they just start to fall apart. Spread the mixture out on a cookie sheet to cool so it doesn't overcook.

© 2014 Omega Institute for Holistic Studies

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