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Tomato Salad
Ali Slagle
71 ratings with an average rating of 5 out of 5 stars
71
10 minutes
Updated June 12, 2024
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Heat the oven to 325 degrees. Spray a 9-by-13-inch baking pan with nonstick baking spray and set aside.
Prepare the cake: In a medium bowl, combine the flour, cornmeal, baking powder and salt and whisk until well incorporated.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and both sugars on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl about halfway through. (Drape a towel over the top of the mixer if needed to contain splashing.)
With the mixer on low, add the oil, citrus zest and vanilla paste, beating well and scraping the bowl intermittently for the first turns. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
On low speed, add the dry ingredients to the bowl. Mix on medium to high speed until incorporated, scraping the bottom and sides of the bowl once to incorporate everything.
Pour the batter into the prepared pan and spread evenly. Thump the pan on the counter a few times to get out any air bubbles. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes.
While the cake bakes, make the soak: In a large bowl, whisk together the cream, sweetened condensed milk, buttermilk, vanilla paste, cinnamon and a medium pinch of salt until well incorporated; set aside.
Allow the cake to cool in its pan on a rack for 5 minutes before handling. Then, with a skewer, poke several small holes all over the cake.
Gradually pour the soak over the still warm cake (about a cup at a time), allowing it to sit until it absorbs. Continue adding and soaking the cake and letting it absorb until you use most, if not the entirety, of the soaking liquid. This soaking method will take about 1 to 2 hours as it absorbs. Cover the cake very well with foil, tenting it a little so the foil doesn’t touch the top of the cake, and refrigerate for at least 4 hours, but preferably overnight. Cut and serve the chilled cake directly from the pan.
Perhaps just use the hand mixer?
I had about two cups of soak left. Instead of serving it over the cake, I chilled it overnight and then put it into my Cuisinart ice cream maker. I churned it for 20 minutes. The ice cream was a little thicker than soft serve and completely smooth. I served a small scoop along side a piece of cake. Absolutely delicious. Also, the ice cream remained easy to scoop, even when it was frozen solid.
1teaspoon coarse kosher salt, such as Morton (or use 1½ teaspoons kosher salt) The author is probably referring to Diamond Crystal, which is saltier by volume, but since she doesn't name it, perhaps the recipe follower will use a brand that is more like Morton, and end up with 50% more saltiness than desired. What worked for many, many generations of chefs and cookbook authors was uniform, granulated table salt. In almost all recipes, it simply makes zero difference which form of NaCl is used.
BT, Although I have successfully made this tres leches cake https://cooking.nytimes.com/recipes/1019181-tres-leches-cake in a glass pan, metal pans generally produce better results when baking cakes.
To add to the confusion, in my prior post, I stated that Diamond Crystal is saltier (than Morton) by volume. The opposite is true. Proves the point that specifying granulated table salt (what recipe authors used to refer to as simply "salt," obviates any confusion over differently textured kosher or other salts. Unless you're eating the actual piece of salt (as with a finishing salt) there is no discernible taste difference when using one salt or another.
You can use applesauce instead of cooking oil. Sub in 2/3 cup of limoncello for 2/3 cup of the cream.
What are the alternative methods for those of us who don't have a big stand mixer and prefer to make baked goods manually or with a hand mixer?
I would guess that it is to retain the moisture of the cake, especially as the directive is to serve it cold. Butter solidifies when cold, but oil does not.
Metal for cakes.
Made exactly as directed and used all of the soak- worth the time waiting for each pour so that all the soak was used. Perfectly delicious! My family loved it!
I have made this a couple of times. I had about a qt of the liquid left over even after pouring it over the cake and letting it sit in between coatings. I like Gunny’s idea of making the remaining liquid into ice cream! I have a Ninja ice cream maker and this should work perfectly. I also think this cake works a bit better with reg cornmeal, not particularly the coarse one.
Delicious
Tasted very good but seems more like cornbread style, it took a long time to absorb. The milk mixture was delicious.
Made this cake on Sunday. It was edible, tasted fantastic. The cake sunk in the center, could it be because I used a glass 9x13? It was a trick to get the perimeter to soak in the liquid because it all just pooled in the sunken center. I also had about two cups of liquid left over. It seemed very thick, like it wouldn't soak in, it took a full two days for the cake to become completely saturated around the thicker perimeter. Not sure if I'll make this again.
The cornmeal made it texturally like cornbread which I didn’t care for.
What's up with the SALT description in the Recipe ... isn't Kosher Salt 'COARSE'? 1teaspoon coarse kosher salt, such as Morton (or use 1½ teaspoons kosher salt)
It's not particularly clear, but Morton's kosher salt consists of super dense flakes. Diamond Crystal kosher salt is lighter, "fluffier", and crumbles when pinched between your fingers. Earlier this year, there was a shortage of Diamond Crystal due to a labor strike, so likely why the author mentions a different brand. Many restaurants use Diamond Crystal if that means anything.
Question - is this cake a good candidate for freezing / serving later ? Thinking summer pot luck picnic take along
This cake is a family favorite but I found this recipe a real disappointment! Cooking time was way off and I had gobs of soak left. The Ina Garten recipe is foolproof and it's still my go to recipe.
Would grits or polenta be equivalent to coarse ground cornmeal?
I know it sort of goes against every recipe for tres leches out there, but has anyone made a successful version WITHOUT condensed milk? What substitute did you use? I love that buttermilk replaces evaporated in this recipe- I’d love to be able to replace the condensed as well with something - is condensed milk used simply for the sweetness and thickness, therefore enhancing the texture of the sauce and cake? Could coconut cream work instead with some added sugar syrup?
There is sweetened condensed coconut milk available and you could give that a try instead of the dairy version. Also, you could try Coco Lopez (cream of coconut as opposed to coconut cream). Coco Lopez cream of coconut already has sugar added (it's what is used in Piña Coladas).
I had about two cups of soak left. Instead of serving it over the cake, I chilled it overnight and then put it into my Cuisinart ice cream maker. I churned it for 20 minutes. The ice cream was a little thicker than soft serve and completely smooth. I served a small scoop along side a piece of cake. Absolutely delicious. Also, the ice cream remained easy to scoop, even when it was frozen solid.
1teaspoon coarse kosher salt, such as Morton (or use 1½ teaspoons kosher salt) The author is probably referring to Diamond Crystal, which is saltier by volume, but since she doesn't name it, perhaps the recipe follower will use a brand that is more like Morton, and end up with 50% more saltiness than desired. What worked for many, many generations of chefs and cookbook authors was uniform, granulated table salt. In almost all recipes, it simply makes zero difference which form of NaCl is used.
These folks need to pick a lane, like Serious Eats ... everything is Kosher, it's easier to pick up in a 'pinch' and measure in my opinion.
@L'wood, the issue is that "Kosher" isn't a brand name. Different brands have different physical qualities (but as Steve mentioned, salt is chemically the same across brands). I believe Serious Eats uses Diamond Crystal kosher salt.
To add to the confusion, in my prior post, I stated that Diamond Crystal is saltier (than Morton) by volume. The opposite is true. Proves the point that specifying granulated table salt (what recipe authors used to refer to as simply "salt," obviates any confusion over differently textured kosher or other salts. Unless you're eating the actual piece of salt (as with a finishing salt) there is no discernible taste difference when using one salt or another.
I have non fat blend for baking buttermilk, will that work in place of whole buttermilk? It’s pretty thick.
It'll be fine. I couldn't find full fat buttermilk and inly 1.5% and it tasted great with the other milks.
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