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FROM THE KITCHEN OF EXECUTIVE CHEF BILL SCATENA
Makes 12

Ingredients
1/4 cup + 2.5 tablespoons Unsalted Butter
1 cup Semolina Flour
2 teaspoons Baking Soda
3/4 cup Confectioner’s Sugar
2 Egg Whites
1 tablespoon Honey
1/2 teaspoon Almond Extract
1 cup lightly Smashed Blackberries
Zest of 1 Lemon

Method
Start by melting butter in a small saucepan over medium heat until it starts to brown. Then pour the dark butter and all bits into a medium bowl. Let cool to room temperature. In a separate bowl, combine semolina flour, baking soda, sugar, egg whites and almond extract. Fold in honey. Mix lightly then fold in brown butter. Preheat the oven to 375°. Coat muffin molds or cupcake tins with nonstick spray then pour a tablespoon of batter into each prepared cup. Top with a small spoonful of smashed blackberries. Bake until cakes are golden brown and just cooked through, 15-20 minutes then cool for 10 minutes before removing. After plating, sprinkle each with lemon zest and more confectioner’s sugar if desired.

Pair with our Cabernet Sauvignon 2014

Photo by Andrea Hubbell

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