{ Fava Bean and Parmesan Crostini }

Hump day. It means we are winding down for the weekend. I have a good friend on Facebook who every Wednesday, he posts a wonderful reminder that today is Wednesday and the weekend is now not far away.

Weekends for me often include good food, wine and time with my hubby and friends. Last weekend we celebrated Mother’s Day with my family which was simply wonderful. I have four darling nephews who could not be more different – each one has their own unique personality, which makes them special.

They range from 2 years old to 11 years old. The 2 and 4 year old are simply happy with playing with cars and trains, while the 9 and 11 year old could not be happier playing on the iphone or ipad.

Just a little back story on the 11 year old – at Easter I showed him the Draw Something game on my iphone with him and he quickly became obsessed. While out at brunch for Easter, I sat next to the 11 year old and left to get my plate of brunch goodies, while he stayed behind. When I returned, I noticed that he was playing on my iphone, which had been in my handbag. I quickly realized that he is one smart little guy and he remember me inputting my code and unlocked the phone while I was selecting brunch items.

When I asked him, he denied it, but quickly realized that I was not going to back down and he confessed. The code has since been changed. Over Mother’s Day, I heard – “Auntie Lisa, can I play Draw Something?”

Since hubby and I only have one 4 legged furry child, I am the type of Auntie who wants to play and have fun. Of course, I said to the 11 year old – “Sure you can play a few Draw Something games”. He is actually a very talented little artist and I think he learned from the Easter incident to ask first. Smart kid. { Smile }

This appetizer is one I have been making for years and is simply divine. I actually learned this recipe, which has been slightly altered over the years, from Tori Ritchie at her cooking class I took at Tante Marie in San Francisco. It has been a favorite ever since. Enjoy!

Fava Bean and Parmesan Crostini

2 Cup Shelled Fava Beans
2/3 Cup Parmesan Cheese, small cubes
¼ Cup Olive Oil
Zest of one lemon
2 Tablespoons Fresh Thyme Leaves (not dried)
Salt and Pepper
Chiabatta or Sour Dough Crostini (Grilled)

In a large bowl, add the prepared fava beans, parmesan cheese, lemon zest, thyme leaves and olive oil. Mix well and add salt and pepper. Adjust seasonings to your desired level of taste.

Slice approximately 12 to 16 slices of your choice of bread and brush with olive oil. Grill until crispy on each side. Use an outdoor or indoor grill. Rotate the bread often to prevent burning however the charred flavor is quite delicious.

Top each grilled Crostini with the fava bean mixture and enjoy!

Fava Bean Preparation:


To shuck the beans, simply break off one end of the pod and use your thumb to pry it open. Pop the beans into a bowl and make a pile of pods. The easiest way to peel the beans is to parboil them first. To do so, bring a large stockpot filled with water to a rolling boil. Add the beans and let them cook until they turn bright green. About one minute. Then remove the pan from the stove and drain the beans into a colander. Run the beans under cold water for a minute or so to stop them from cooking any further.

Next, you need to remove the skin surrounding each bean. Use a knife or your fingernail to make a slit in the seam at one end of the bean and then squeeze the bean out. It should pop right out of the skin. Once you've peeled the beans, they are ready to use in any recipe.

{ Dark Chocolate Chip Espresso Cookies }

I am so happy that it is Saturday. It was an elongated week with lots of challenges to solve at work. Nothing is impossible, but as they say – challenges make you stronger. With the lengthy week, I was worn down and did not feel 100% last night, so unfortunately missed attending a special event. Staying home last night was just what the doctor ordered.

Today is starting off just perfect. The weather is perfect outside. The birds are singing. I am feeling close to 100% today. Hubby and I had a leisurely morning with coffee and an hour of the weekend edition of Good Morning America. All is good. Now I am relaxing by writing this blog post for these delicious cookies I made last weekend.

They are dark chocolate chip espresso cookies that are extremely rich and supremely satisfying that chocolate craving. I prefer a chewy cookie and a bit on the “cookie dough” side of things, so I experimented and 10 to 12 minutes is perfect if you like this texture. Feel free to cook up to 16 minutes for a bit firmer cookie.

I adapted this recipe from My Baking Addiction who found a copycat recipe for the original inspiration from the Levain Bakery. The Levain Bakery is situated in New York City’s Upper West Side. It is loved by loyal customers and tourists alike, not too mention a good steady stream of folks purchasing online. All goods are baked onsite and with fresh ingredients – the old fashioned way. The bakery was founded in 1994 by Connie McDonald and Pam Weekes who began a discussion about creating the world’s greatest chocolate chip cookie. They have been successful in their endevours with opening other locations in New York.

Here is how they describe the Dark Chocolate Chip Cookie:

“A chocolate lover’s dream, made with dark chocolate cocoa and semi-sweet chips. These chewy, rich cookies are a chocolate lover’s dream. Prepared with an extra dark French cocoa and semisweet chocolate chips, they come out of the oven with molten layers of chocolate swirling together. As beautiful to look at as they are to eat, they’re guaranteed to satiate even a chocoholic’s craving. Wicked self-indulgence best describes these intense chocolate cookies. Dark semisweet cookie is jammed with semisweet chocolate pieces; dense, moist, and dangerously rich, a perfect gift for the ultimate chocolate fanatic or as a gift for yourself. “

Dark Chocolate Chip Espresso Cookies

Makes about 18 cookies

2 sticks cold and cubed unsalted butter
1 1/4 cup granulated sugar
2 eggs
1/2 cup good quality dark cocoa powder
2 1/4 cups all-purpose flour
1 tsp Kosher salt
1 teaspoon baking powder
1 Tablespoon Espresso powder
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees

In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder and espresso powder.

Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.

Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. I used a 1 inch cookie scooper and put two balls together and rolled until one large ball. Laid on cookie sheet and slightly flattened.

Bake in the preheated oven 10 to 12 minutes depending on how gooey you like the middles and longer is crispier.

Let cool on a rack and store in an airtight container.

{ Spring Pea Soup with Lemon Crème Fraiche }

Spring is in the air. Summer is not far away. Oh how I love this time of year.

We have little birds growing up before our very eyes in a nest in our backyard. The mama bird flies in and out to bring them nourishment and keeps them warm at night. I am sure it will not be long until they are all grown up and leave the nest for the big world outside the tree.

Over the weekend, I dusted off the patio cushions from their storage high up in our garage. Along with that, I sprayed the furniture with lots of water to remove any dirt or spider webs from the long winter. I just love preparing for the warm nights ahead and being able to enjoy a glass of wine with hubby while enjoying the serene sound of the water trickling into the fountain. This time of year just makes me smile.

I have several empty pots that are in need of bright flowers and herbs. This is on the list of must purchase over the weekend. I am not much of a green thumb, but with a bit of regular watering, I think I can keep them alive through the season – I promise. Smile.

In fact, last night hubby and I enjoyed a glass of delicious red wine and thinly sliced gruyere and chatted about our day at work. Max our little doggie, laid down between us, just hoping for a slice of cheese to drop. Unfortunately for Max, nothing fell to the floor.

At the farmers market over the weekend, spring peas were in full abundance. I purchased a large bag along with a bag or two of pre-shelled spring peas from Trader Joe’s. Last Monday, I visited one of my favorite blogs – Yummy Supper that I have been following for quite some time. Erin had posted a wonderful recipe for Spring Pea Soup that instantly caught my eye. With spring peas in hand, this was a must make on Sunday. Hubby and I enjoyed it last night while watching one of our favorite television shows. I made a few slight changes to the recipe and enjoyed every delicious bite of this simply divine soup!

Spring Pea Soup with Lemon Crème Fraiche

4 strips of bacon, chopped
1 large onions, small dice
4 cups shelled peas (about 3.5 pounds of peas still in their pods)
3 medium mint leaves, sliced
5 cups good quality chicken or veggie stock
Plenty of sea salt and freshly ground black pepper
2 tablespoon heavy cream
4 T. Crème Fraiche
Lemon zest

In a large soup pot, cook your bacon with the lid on for about 5 minutes over medium heat. Drain the bacon renderings and leave a tablespoon or two to cook the onions. Add the onions and cook another 2 minutes so that the bacon and onion flavors marry nicely. Add the peas, mint, and stock. Toss in a few generous pinches of sea salt and freshly ground pepper. Bring everything to a simmer and cook for about 7-8 minutes until peas are just tender. Taste for seasoning. Do not overcook, to keep the bright green color.

Add cream, and puree soup with an emulsion blender. Add 4 tablespoons of crème fraiche along with the zest of one lemon to a small bowl and mix. Top each bowl of soup with the crème fraiche.

{ Strawberry Balsamic Ice Cream }

I scream, you scream, we all scream for ice cream. With summer approaching, it is time to extract the ice cream maker from the back of the pantry and put it into action. Not sure why I don’t make more ice cream during the winter months – note to self – need to change for this year.

My first real job was working at the local ice cream parlor when I turned 16. It was an old fashioned ice cream store with table service and a candy counter. All of the ice cream was made locally, full of fresh cream and delish-is-ness. We had a full menu and I still remember how to make 99% of the sundaes listed. The menu included everything from thick milkshakes, old fashioned ice cream sodas to the traditional hot fudge sundaes.

Life is full of lessons and if you take a moment to reflect what you have learned thus far, you will discover that lessons can happen daily. From my days at the ice cream parlor, I learned the art of organization, customer satisfaction and teamwork.

The art of organization came from taking an order from the local little league where it would be 20 different orders, all with customized requests and being able to deliver in a timely manner, so as not to have all melted sundaes. Customer satisfaction came from enhancing the ability to really listen, understand and solve any issues as they arose. Finally teamwork was learned. You are thrown into working with individuals you would have never probably interacted with and need to accomplish the company’s mission, vision and goals.

To this day, I have fond memories of my ice cream scooping days and take those valuable lessons into the present. In addition, I still have a love for really good ice cream. I think the simple flavors that are enhanced by a unique ingredient often create a special flavor, such as the Strawberry Balsamic Ice Cream I am sharing with you today. I took the basic vanilla ice cream recipe from David Lebovitz’s book – The Perfect Scoop and created my own strawberry balsamic infusion mixture to add to it. The result – a delightful sweet taste of summer!

Strawberry Balsamic Ice Cream

About 1 quart

Vanilla Ice Cream

1 cup whole milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
6 large egg yolks
1 teaspoon pure vanilla extract

Strawberry Balsamic Mixture

2 Cups Strawberries, diced small
2 T. Sugar
1 T. Balsamic Vinegar

In a medium skillet over medium heat, add the strawberries, sugar and balsamic vinegar. Stir mixture and heat for about 3 to 5 minutes until strawberries are soft. Set aside to cool.

Making Ice Cream

Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, and then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

In a separate bowl, stir together the egg yolks. Re-warm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream and add the vanilla extract. Stir in the cooled strawberry balsamic mixture and refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

{ Strawberry and Coconut Tartlets }

Strawberry season has arrived! All of the vendors at the farmers market were in full swing with freshly picked luscious berries front and center at their respective booths. The distinctive aroma permeated as you walked by and just yelled out – “Buy a basket or two”. I believe we buy with our eyes and nose, so of course I had to pick up three baskets of these beauties.

Hubby and I attended a benefit auction for Make a Wish Foundation on Saturday night. A friend at work lost his seven year old daughter Chloe to brain cancer a little over two years ago. My friend and his wife have taken their tragic loss and put their energy into making a difference. They put together “Team Chloe” and this is the second year for the auction to raise money for the Make a Wish Foundation.

It was a complete team effort to put on this event that had 300 attendees and raised enough money to grant four wishes for some wonderful kids. The event was filled with many emotions – happiness, sadness, laughter, goodwill, team work, friendship but most of all a sense that collectively as a group, we can make a difference.

My contribution was making three out of the four cakes that were part of the live auction. I was proud to be part of the difference through raising over a thousand dollars for the cakes which benefits the Make a Wish Foundation. Thought I would share with all of you a photo collage of the cakes. Chloe was a little princess and I made a special princess cake in her honor and will continue to make a new princess cake for each year the auction takes place.

With a fulfilling yet exhausting day on Saturday, I wanted to simply relax and bake on Sunday. With strawberries as my inspiration, I made these Strawberry and Coconut Tartlets. It is a rather loose recipe, so pardon the relaxed recipe. As a sneak peak, I have a wonderful ice cream recipe coming later in the week.

Strawberry and Coconut Tartlets

Makes 12 Tartlets
1 sheet puff pastry
Crème Fraiche
Strawberries cut into small slices
Butter
Turbinado Sugar
Coconut

Take one sheet of puff pastry and thaw. Cut into 12 circles with a 2 inch round cookie cutter. Place onto a non-stick cookie sheet or use parchment paper to prevent sticking. Lightly spread a thin layer of crème Fraiche on each round of puff pastry. Top each one with 2 to 3 slices of strawberries depending on the size. Add a small pinch of butter onto the top of each one and sprinkle with the turbinado sugar and a small bit of coconut. Bake for 15 minutes at 400 degrees or until golden brown. Remove with spatula onto a rack to cool and enjoy!

Tip: To get the center to stay relatively flat but have the edges rise, simply take a size slightly smaller than the cookie cutter you used to press down on the tartlet to lightly score which will help the puff pasty to rise around the edges.

{ Lemon and Coconut Scones }

Sunday mornings around our house often are quite relaxing. Breakfast is an important event, especially to my hubby. The idea of a Sunday breakfast ignites excitement in his eyes, whether we are having it at home or at one of our favorite spots.

Last Sunday I was inspired to bake in the morning and my affection with a great scone was tugging at me. Not sure where the idea popped into my head, but the infusion of lemon and coconut were a natural pairing for me. Perhaps I was dreaming about it? I whipped out my go to recipe for scones, which I have had for such a long time, can’t even remember where I got it. In fact it has morphed over the years to be perfected in my mind.

I could choose to make these in my kitchen aide or food processor however; I truly enjoy making them by hand. The result is light, fluffy and ever so tasty. Yes, it is bit messy but it is completely worth it. I found that adding a lot of lemon zest, the flavor just radiated through along with a dollop of great lemon curd. I was in scone heaven. We had some turkey bacon along side these heavenly bites along with fresh brewed coffee. The morning was completed with watching our friends at Good Morning America.

Lemon and Coconut Scones

3 C. Flour
3 T. Sugar
1 ½ T. Baking powder
1 t. Salt
8 T. Butter
2/3 C. Buttermilk
½ C. Milk + 2 tablespoons for brushing the tops
3/4 C. Toasted Coconut (reserve ¼ cup for the top of each scone)
Zest of two lemons

Preheat oven to 425 degrees.

In a large bowl, add the flour, sugar, baking powder, lemon zest and salt and mix. Cut the butter into small pieces and add to the dry ingredients. With your hands break the butter down to pea size pieces. Add the toasted coconut and mix gently. Add the buttermilk and milk to the mixture and combine with your hands until it forms a ball. Be careful to not over mix.

Form the dough into a square that is approximately 10 inches around and an inch and half thick. Then cut into 12 pieces. Place onto a prepared cookie sheet or non-stick cookie sheet. Separate by each one at least an inch apart to allow for expansion. Brush each one with milk and top with reserved toasted coconut.

Bake for 10 to 15 minutes until light golden brown and all the way cooked through.

Enjoy warm with your favorite lemon curd or jam.

{ Roasted Red Pepper Soup with Cashew Pesto | Secret Recipe Club }

It was one of those weeks that Friday could not have come soon enough. Work was wild this week and all consuming. With 3 out of the 5 days spending until 9pm or 10pm at the office, I was so looking forward to Friday night. Hubby and I typically celebrate with wine and appetizers each Friday night either just the two of us or with friends. With such an exhausting work week, the idea of just relaxing, drinking wine and watching mindless television was simply perfect. I am looking forward to a fresh week ahead.

How time flies! It is time for April’s reveal for The Secret Recipe Club. If you are not familiar with The Secret Recipe Club, it is an online cooking club that matches up other like minded food bloggers to cook a recipe from each others blogs. The catch is that you do not know who you are matched up with or what they will choose to make. That is the fun part. Check out the site to learn more about all of the fun.

For April I was matched with Carrie of Witchy Kitchen. Carrie is an adventurous eater from Charlotte, North Carolina. She enjoys cooking for her hubby Shan and darling daughter Zoeya. Quentin the cat is not far away from all of the action in the kitchen. Carrie learned to cook through exploring, watching food network, friends and always being fearless to try something new.

After browsing through Carrie’s blog, I finally decided on the Roasted Red Pepper Soup with Cashew Pesto. The cashew pesto was the clincher for me, not too mention I adore anything with roasted red peppers. My doggie Max loves raw red peppers, so I gave him a bit or two while making the soup. He was happy. I made a few adjustments to her recipe but essentially kept it in tact. Hubby and I enjoyed it for dinner on Sunday night with a glass of Sauvignon Blanc and it was just simply perfect. Thank you for a wonderfully simple delicious recipe.

Roasted Red Pepper Soup with Cashew Pesto

Makes 4 bowls (double if you desire more)

Soup

4 large red peppers
1 large white onion, diced
3 cloves garlic, minced
salt & pepper
2 T. butter
1 T. olive oil
3 ½ C chicken broth

Cut each pepper in half, lengthwise. Lay on skin side directly onto the rack Roast the red peppers at 475 in the oven. Roast until they are charred – about 10 to 15 minutes. Move to a glass bowl and cover with plastic wrap and let them steam and cool for about 10 to 15 minutes. Meanwhile, in a medium pot, heat butter and olive oil on medium, and cook the onions and garlic, salt and pepper. When the onions are translucent, add chicken broth and bring to a simmer.

When the peppers are cool enough to handle, peel off the charred skin, scrape out the seeds, and slice. Add the peppers to the broth and cook on low for 30 minutes. Use a hand blender to puree the soup. Taste and adjust seasoning if desired.

Cashew Pesto

1/2 c cashews
1 clove garlic, roughly chopped
1 C. basil leaves (loosely packed), roughly chopped
1/4 C. olive oil + 1 t.
1 t. lemon juice
salt & pepper

In a food processor, pulse cashews and garlic a few time. Add basil, olive oil, lemon juice, salt and pepper. Pulse a few times to a chunky paste. Taste and adjust seasoning if necessary.

Serve soup steaming, spoon a little pesto into the center, and enjoy.

{ Spaghetti with Garlic, Olive Oil & Red Chili Flakes }

Hubby is a traditionalist. He loves pasta with red sauce. If you offer an Alfredo sauce, he will quickly give a polite no. It is red sauce all the way. Me on the other hand, I like red sauce but would much rather enjoy a creamy sauce with nutmeg and parmesan cheese infused within it's delightful creamy texture. Oh and throw in quite a bit of fresh ground pepper, I am in pasta heaven.

A few years ago, I made the traditional Spaghetti Aglio e Olio and it was a complete hit with hubby. So much of a hit that he asks for it often – that is a good thing, since it is one of my absolute favorites. Even more than a good Fettuccini Alfredo; not too mention that it is a bit healthier for you. I often refer to this pasta as the one with garlic, olive oil and red peppers and parmesan cheese.

Although I don’t indulge in pasta as often as I would like, when I do it is the ultimate comfort food. Last weekend it was rather cool and more like winter than a fresh spring day. I had quite a bit I needed to accomplish around the house and decided a bit of comfort food was in store for me. I whipped up a fourth portion of this pasta and caught up on several episodes of Real Housewives of Atlanta. The housewife series are pure mindless television and help to numb the brain from everyday stress. Sometimes you just need to not think about much and relax.

Spaghetti with Garlic, Olive Oil & Red Chili Flakes

1 pound dried spaghetti
½ c. extra virgin olive oil
10 cloves garlic, finely chopped
1 to 2 t. crushed red chili flakes
1/3 C. Finely chopped flat-leaf parsley
1/2 C. Parmesan Cheese (add more if you desire)
Salt and pepper to taste

Bring a large pot of water to a boil and add a tablespoon of salt then add spaghetti and cook until al dente. Reserve 1/4 cup of the pasta cooking water, then drain well.

Heat oil in a large sauté pan over medium heat – do not let it get too hot. Add garlic and pepper flakes and cook, stirring occasionally, until the garlic begins to lightly brown, approximately 3 to5 minutes.

Add cooked pasta to the oil along with the reserved 1/4 cup pasta water. Add all but 1 tablespoon of the parsley, half of the cheese, and salt and pepper and toss well. Transfer to a serving plate or bowl or individual bowls, top with remaining parsley and cheese. If you desire more cheese, leave a large bowl out to add more.

{ Citrus Scented Olive Oil Cake }

Thursday night in the Bay Area we were provided with a magnificent light and sound show in the sky. We experienced a rare thunder and lightning storm. Other parts of the country, this is rather common place however we rarely witness such wonderment from nature. According to news reports we had over 700 lighting strikes; even hitting an airplane that departed San Francisco International Airport. Luckily, a quick acting pilot dumped fuel over the ocean and returned safely to SFO. No one was hurt.

Hubby and I were watching TV and would pause the show to listen to the immense thunder and opened the blinds to see the powerful lightning and the brightness in the sky. It was quite an amazing event indeed.

About a month ago, my dear friend Helen and I ventured to San Francisco to Tante Marie’s Cooking School to take a class from our favorite teacher {and friend} Tori Ritchie. Tori does an amazing job with teaching and sharing her favorite recipes from all parts of Italy. This is actually our 3rd class with Tori and each time we walk away with amazing recipes that are repeated over and over again.

The last class was titled – “Italian Soups, Stews and Ragus” and all of the recipes were incredibly easy and full of flavor. Tante Marie's Cooking School is a full fledged cooking school during the week and the weekends are set aside for anyone to take a class. {Quick Tip: Classes fill up quickly, so sign up well in advance.} The entire class is 5 hours and really hands on, which is the fun part. If you have questions, Tori is there to answer or her assistant for the day, who is typically a cooking school student.

With approximately 12 students per class, you are able to see or assist with almost everything being cooked and choose something you want to make from the numerous recipes selected for the day. This time, Helen and I actually did not pair up with each other to cook, but rather were paired up with other folks. It was almost fate that I was paired up with a super nice gal named Lisa and found out she was also a food blogger – what are the odds? After we chatted about food blogging, she got re-energized and decided to resume her blog, Ravishing Hunger again after being on sabbatical.

Lisa and I were on dessert duty and made this wonderful cake called – Citrus Scented Olive Oil Cake. It was ultra easy to make with the flavor and texture an extraordinary delight for the palate. As I mentioned earlier, Tori’s recipes are very repeatable and this cake was no exception. I made it last weekend and almost ate three slices in one day – it was that good. I found that the first day is the best day to enjoy it, since it remains crisp on the outside and moist on the inside. Served it with a dollup of Lemon Curd from The Bay Tree. Enjoy!

Citrus Scented Olive Oil Cake

Recipe from Tori Ritchie via Domenica Cooks

½ C. Mild olive oil (not extra virgin)
1 C. Sugar
2 Eggs
Finely grated zest of 1 lemon and 1 orange
½ C. Dry Marsala
1 ¼ C. All purpose flour
½ C. Finely ground cornmeal
2 t. Baking powder
1 t. Salt
2 to 3 grinds of fresh nutmeg
2 C. Shredded carrots (about 3 large)
Confectioner’s sugar for dusting

Heat oven to 375 degrees. Lightly coat an 8 inch round baking pan with olive oil and a dusting of flour. In a large bowl, whisk together the ½ cup olive oil, sugar, eggs, lemon and orange zest, and Marsala until well blended. (the sugar will not all dissolve)

In a separate bowl, whisk together the flour, cornmeal, baking powder, sea salt, and nutmeg. Pour the flour mixture into the egg mixture, whisking all the while to avoid lumps. Using a silicon spatula or wooden spoon, mix in the shredded carrots. Scrape the batter into the prepared baking pan.

Bake for 35 minutes, or until the cake tester inserted into the middle of the cake comes out clean. Transfer the pan to a rack to cool for 20 to 30 minutes. Remove the cake from the pan and set it on the rack to cool to room temperature. Dust lightly with confectioner’s sugar right before serving. Makes one cake.