This recipe is modified from The Art of Jewish Cooking by Jennie Grossinger
1 1/4 c sifted flour
or
3/4 c flour and 1/2 cup ground almonds
or
(GF) 1/2 c GF AP flour, 1/4 c sorghum flour, 1/2 c gound almonds and 1 tsp xanthem gum
1/4 tsp salt
1/2 tsp baking soda
1 tsp cream of tartar
4 tbsp soft butter
1 + 1/3 c brown sugar
1 egg1/2 cup milk
2 tbsp cinnamon
Sift together the first 4 ingredients and set aside. Cream the butter with one cup of the sugar until fluffy. Add the egg. Add the flour mixture in 3 parts alternating with the milk (2 parts). Pour miture into a buttered 8" square pan and push the batter into the corners. Sprinkle with the remaining 1/3 cup of sugar and the cinnamon.
Bake for 30-35 minutes at 350F.
1 1/4 c sifted flour
or
3/4 c flour and 1/2 cup ground almonds
or
(GF) 1/2 c GF AP flour, 1/4 c sorghum flour, 1/2 c gound almonds and 1 tsp xanthem gum
1/4 tsp salt
1/2 tsp baking soda
1 tsp cream of tartar
4 tbsp soft butter
1 + 1/3 c brown sugar
1 egg1/2 cup milk
2 tbsp cinnamon
Sift together the first 4 ingredients and set aside. Cream the butter with one cup of the sugar until fluffy. Add the egg. Add the flour mixture in 3 parts alternating with the milk (2 parts). Pour miture into a buttered 8" square pan and push the batter into the corners. Sprinkle with the remaining 1/3 cup of sugar and the cinnamon.
Bake for 30-35 minutes at 350F.
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