This recipe has character. The book is
about 40 years old, and my Great
Uncle used these recipes in his bakery,
Andalusia Bake Shop, from the 1960s
when it opened to the 1980s when he
sold it. The Genoise cake recipe was
one of his go-to recipes. This cake is a
very basic one that can be enhanced or
adapted in anyway. My next-door
neighbor has lived next to me for
about a year less than my family and I
have lived in our current home, so she
has been here about 17 years. After
about a decade, my mom and her were
discussing their childhood, and my
mom mentioned how she would work
at her uncle’s bakery in the summers.
After my mom told her the name of
the bakery she gasped with a smile
and told her that her mother would
buy her and her siblings their birthday
cakes from him and that their
birthday wouldn't be complete without
an Andalusia birthday cake. This is
the (adapted) recipe that my neighbor
and her siblings ate for their birthday
cake when they were kids.
On Our Cover
Blueberry and Lemon Génoise Muffins
Prep Time: 20 minutes
Baking Time: 15 minutes
Ingredients: 1/3 cup granulated sugar
3 eggs
1 1/2 tablespoons butter
1/2 cup flour
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 pint blueberries
1 cup powdered sugar
3 teaspoons lemon juice
1 tablespoon water (about)
Directions:
Preheat the oven to 350 degrees fahrenheit.
Place the eggs and sugar in a mixing bowl and set
the bowl over a pot of boiling water. Beat the eggs
and sugar together for one minute with a whisk.
Then, with the bowl away from the heat, beat with
the mixer at high speed for 2 minutes, then for 5
minutes on low speed.
Clarify the butter in a small saucepan. Mix in the
lemon juice. Sift the flour and vanilla extract, then
fold into the egg mixture. Fold in the warm butter.
Stop mixing as soon as all the ingredients are well
blended.
Pour the batter into a lined mini cupcake tray and
bake for 15 minutes or until a toothpick comes out
clean. Let cool for about 20 minutes before pouring
on icing.
Enjoy.