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.
Sweet Cornmeal Cake with Berries and CreamPrint This Recipe Total time Yield 8Source Adapted from A Passion for Piedmont by Matt KramerPublished
- .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.
Apparently, you are the better sprinter 🙂
This is a funny post and a great drink — some of the comments are rather comical as well.
Damn you’re skinny.…don’t you eat? (pushing the limits here am I?)
Born and raised in Florida and laughed my ass off over your description of Floridians. Nice. (Although there are quite a few Milwaukee’s Best drinkers in Florida. There’s a group called “Okeechob’s” that are basically hillbillies or rednecks living around Lake Okeechobee. I’ve heard some stories just short of Deliverance.)
So glad to hear that you are no longer into heavy metal and can start to enjoy the culinary delights again, and what better way to prepare that with the rum. I have to say that as I have a work day ahead of me, its hard to concentrate with the wonderful scenes of ocean, sand, sun, and rum. Take some pity on us poor working stiffs
I love that picture of the rum runner drink on the beach, awesome!
It’s been too long since I’ve lazed in the sun sipping a Rum Runner. I must rememdy this delay immediately. Oh wait, I’m still at work…Nice shorts, BTW!
Very cheeky post which made me LOL. This Floridian spends more time at the computer and/or in the kitchen. The beach is as much a holiday to me as it is to visitors. And, drinking Rum Runners in the sun…scary!
Nice!! Everyone deserves their own day every once in a while. You spent it wisely my friends. Lounging by the beach with beverage at hand what more could you want? All of the sudden I’ve got a craving for some coke and rum. hehe…
Haha, I can’t even read the subject of this blog post properly, lots of tongue rolling for a Hong Kong Chinese, LOL.
I’m sure this Rum Runner tastes great simply by reading what’s in this delightfully sinful “juice”!
Oh btw, who’s that hottie in the photo? ^^
Sounds like my saturday last weekend. As for the Milwaukees best I completely agree, my husbands college room mates used to drink it and I always wondered “what would possess one to do that?”
Glad to see you a now free from the wires!
Rum Runners are possibly the best cocktail ever invented. Glad you are bolt-less, and thanks for sharing the recipe!
That is definitely my kind of day!