Pascua - Easter

Pascua es, después de Navidad, mi fiesta favorita. Me gusta el espiritu de renovación, los narcisos y los tulipanes, los primeros rayos de sol caliente, el arco iris, los huevos y conejos de Pascua!

El día de Pascua lo pase en Asturias donde la tradición manda. Para comer: borona preñada.

Para postre algo no tan típico pero con sabor de la tierra. Pasteles de suero de leche con nata y manzanas a la canela. El postre es sencillo, sin pretensiones pero muy sabroso. La textura del pastel es increíble!

Este postre es sencillo y rápido de preparar. Si no encontráis suero de leche podéis sustituirlo por yogur liquido.

Sobre la fruta que acompaña el pastel, podéis probar la que mas os guste.

Aquí teneis la receta:

Ingredients

Serves 8

• 3/4 cup sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 3/4 cup whole or low-fat buttermilk
• 1 teaspoon pure vanilla extract
• 9 tablespoons plus 1 teaspoon sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
• Nonstick cooking spray
• 2 cups (8 ounces) fresh raspberries
• Whipped cream, for serving (optional)

Directions

1. Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
2. Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
3. Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
4. Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
5. Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.