In the Kitchen: Making a sweet yet tangy dessert with Chef James Taylor

TALLAHASSEE, Fla. (WCTV) - Keiser University’s Chef James Taylor joined our Lanetra Bennett and Rob Nucatola in the kitchen to showcase a dish for people with a bit of a sweet tooth.

This week’s dish was a Lemon Pull-Apart Cake. The video attached to the story above showcases the final product. The video below shows you how to make it!

For those interested in the full recipes, read below:

Lemon Pull-Apart Cake

Cake

1/2 cup - Sugar, granulated

1/2 cup - Chopped Walnuts

1/2 cup - Golden Raisins

2 tbsp - Unsalted Butter, melted

2 tbsp - Lemon Zest, grated

AN - Biscuit Dough for 10-12 Biscuits

AN - Unsalted Butter, for greasing the baking pan

Glaze

3/4 cup - Powdered Sugar

1 1/2 tbsp - Lemon Juice, fresh

the

Cooking Instructions:

Lemon Pull-Apart Cake

1. Preheat oven to 375 deg F.
2. Grease an 8″ x 8″ baking pan. Set aside.
3. In a large mixing bowl, combine the sugar, walnuts, raisins, butter, and lemon zest. Set aside.
4. After preparing your biscuit dough, cut 10-12 biscuits from the dough and then quarter each biscuit.
5. Toss/Roll the quartered biscuit pieces in the sugar and walnut mixture, then arrange in the greased baking pan.
6. Place the pan in the preheated oven and bake 20-25 minutes.
7. While the cake is baking, in a small bowl, mix the powdered sugar and lemon juice until smooth. Set aside.
8. Immediately invert the baking pan onto your serving platter and drizzle glaze over the cake. Serve warm.

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