Sep 7, 2018
This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON!
Berry Cornmeal Cake.
195g. Unsalted butter, room temp
190g. Sugar + 30g. Separated
1.5 tsp. Salt
2 Large Eggs
50g. Grape-seed oil, or canola oil
60g. Maple Syrup
15g. Vanilla extract
200g. All purpose flour
10g. Baking powder
7g. Baking soda
270g. Creme Friache, or sour cream or whole plain yogurt
130g. Ricotta cheese
150g. Berries of your choice. I prefer Raspberries!
1: Position a rack in the middle of your oven and preheat to 350*F/180*C. Line and grease a 10”/25-cm round cake pan.
2: In a stand mixer fitted with the paddle attachment, cream the butter, sugar(190g.)and salt on medium high speed, until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides and bottom of the bowl well.
3: With the mixer on low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add the flour, corn meal, baking powder, baking soda, creme friache and ricotta cheese. Mix cautiously, just until incorporated. Do not over mix!
4: Scoop the batter into the prepared pan, top with berries and sprinkle with the remaining sugar (30g.). Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Do not over bake. Allow to cool for 15 minutes in the pan.
5: Place a flat plate on top of the cake and pan. Carefully invert it the cake onto the plate by flipping both upside down. Then lift the pan carefully off the cake and peel the parchment paper off. Be careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.
This cake is best served the day its made, but keeps, tightly wrapped at room temp for 2-3 days
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