This cornmeal cake is a classic of the Piedmont region of Italy. I have given it a southern U.S.A style with buttermilk and blackberries.
- .75 cup buttermilk
- 2 tablespoon dry yeast
- 1 cup fine-ground cornmeal (pre-grind it in a food processor to ensure a delicate texture)
- 1½ cup all-purpose flour
- 1 pinch sugar, plus 3 tablespoons for cream and more for sprinkling
- 2 large eggs, lightly beaten
- 1 zested lemon
- 1 cup heavy cream
- 1 pint fresh blackberries
* 3/4 cup buttermilk
* 2 tablespoons dry yeast
* 1 cup fine-ground cornmeal (pregrind it in a food processor to ensure a delicate texture)
* 1‑½ cups all-purpose flour
* 1 cup sugar, plus 3 tablespoons for cream and more for sprinkling
* 2 large eggs, beaten
* Grated zest of 1 lemon
* 1 cup heavy cream
* 1 pint fresh blackberries
cornmeal cake with berries and creamGenerously butter a 10-inch, 2 piece angel food cake pan. Set aside.
In a large mixing bowl, whisk together the milk and yeast. Gradually whisk in the cornmeal, flour, sugar, eggs, and lemon zest. Whisk until the ingredients are well blended. Turn the batter into the prepared pan. It will be fairly thick.
Let let the prepared pan rest for 30 minutes while the oven preheats the oven to 350F. Brush the top of the cake with a generous amount of water and sprinkle the top of the batter generously with sugar.
Bake for 40 minutes until slightly browned on top. Let the cake cool completely, then turn it out of the pan. Serve with lightly sweetened whipped cream and berries.