#ibake

Not just for charlottes, I use my beautiful charlotte pan to bake single layer cakes and, as you can see here, cornbread. The edges bake up buttery and crisp. Leftover cornbread heats up beautifully in a conventional oven. I like to smear a little butter on a hot piece of cornbread - honey and jam are nice, too! My husband loves peanut butter on cornbread for breakfast. I served it with my favorite chili a few days ago.

I used my tried and true recipe for Perfect Cornbread. I posted it here years ago, but it’s still my favorite. 

I have so many ideas for this pan. Wedges look like hearts, something to ponder come Valentine’s Day. Perhaps a chocolate cake drizzled with ganache and decorated with raspberries? Come strawberry season, I’ll bake a shortcake in the pan and mound macerated strawberries and whipped cream in the recess. I see a cinnamon cake with sweeted, whipped cream cheese and topped with a caramel apple filling in the future. 

Scone or cake stuffed with dries fruit and nuts. I used dried apricots, cranberries, papayas, pomelos, almonds and cashews. Delicious and sugar free!!

You need:

Pasta:

650 g flour

2 dl water or milk

30 g yeast

2 eggs

55 g butter or margarine

70 g honey

Filling:

200 g dried fruit (apricot, cranberry, sour cherry, raisin, nuts)

2 dl water

Let the pasta stand for 2 hours.

Divide into 5 parts .

Make 3 line from parts.

Fill it and twist! ☺️

Baking temperature: 190°C

Time: golden brown