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In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

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Sep 30 - 30, 2016
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FREEMAN'S OWN: A…

Sep 30 - 30, 2016
As a follow-up to the panel discussion and book signing with editor John… more

“A Building With A…

Sep 29 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more
OVG Guide Widget 1

NOLA Restaurant's Home Style Blackberry and Almond Cobbler

Recipe by Pastry Chef Amy Lemon,
courtesy NOLA Restaurant and Emeril Lagasse

Ingredients:

  • 2 ¼ cups sugar
  • 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup flour
  • 1 cup almond flour (if you can't find almond flour you can make it by placing almonds in a food processor and pulsing them until they are   finely ground)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 2 pints blackberries
  • Zest and juice of 1/2 lemon
  • Powdered sugar, for serving
    Vanilla ice cream, for serving

Method of Preparation:

Preheat the oven to 350°F and grease a 9- by 13-inch baking dish.

In a large mixing bowl, whisk together 2 cups of the sugar, scraped vanilla bean seeds or extract, and the eggs.

In a separate mixing bowl, combine the flour, almond flour, baking powder, and salt.

Alternate whisking the dry ingredients and the milk into the egg mixture, whisking just until the batter comes together; don't overmix. Pour the batter into the prepared baking dish.

Coat the blackberries with lemon zest, juice and remaining 1/4 cup sugar and sprinkle the berries and juices over the top of the batter.  Bake until the top is golden brown and the cake has set, 45 minutes to 1 hour. Set aside to cool briefly before serving. Serve warm, dusted with powdered sugar and garnished with a scoop of vanilla ice cream

Serves 8 to 10