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After I was done with my cornmeal pancakes, I still had almost half a bagful of finely ground cornmeal I purchased from a Rodriguan entrepreneur some months back. Contrary to my expectation, the processed corn had a surprisingly long shelf life and I was happy to have a bowl of cornmeal porridge on my list of breakfast items for the next few weeks. When I ran a Google search for ‘cornmeal cake’, this devilishly simple cake from Elegant Meraki stood out a mile and I felt that I had saved the last of my cornmeal just for this one. Liberally soaked in orange honey syrup and topped with pistachios, it has a rich golden crumb, which goes well with an infusion of Bois Cheri’s Paul & Virginie black tea.
ORANGE HONEY CORNMEAL CAKE
Ingredients:
For the Cornmeal Cake
1 cup almond flour
1 cup finely ground cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3 eggs, room temperature
2/3 cup caster sugar
1/2 cup vegetable oil
Zest of 1 medium orange
1/4 cup fresh orange juice
1 tablespoon orange blossom
1 teaspoon vanilla extract
For the Orange Glaze
1/2 cup fresh orange juice
1 tablespoon orange blossom
1 tablespoon orange liqueur
3 tablespoons honey or golden syrup
3 tablespoons pistachios, chopped
Method:
- Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick spray or line with baking paper.
- Sift together almond flour, cornmeal, baking powder and salt in a large mixing bowl, and set it aside.
- Whisk together eggs, sugar, oil, zest, juice, orange blossom water and extract until it is just combined.
- Slowly add flour mix and whisk only until just combined. Set aside for 20 minutes then pour into pan.
- Bake for 30 to 35 minutes until skewer comes out clean. Remove from oven, set on a wire rack to cool.
- For the glaze, combine the fresh orange juice and honey in small sauce pan and simmer for 5 minutes.
- It will thicken slightly. Stir in the orange blossom water and liqueur. Poke holes in cake, 1/2 inch apart.
- Using pastry brush to slowly brush glaze over cake. Do not rush the process as it will make cake soggy.
- Leave the cake to cool completely, then top with toasted pistachios before serving. Makes 10 servings.
Orange & Honey Glazed Cornmeal Cake
Yet another pancake recipe to get you going every morning instead of that boring bowl of soggy cereals!
CORNMEAL PANCAKES
Ingredients:
1 1/2 cup all purpose flour
1 1/2 cup yellow cornmeal
1/2 teaspoon kitchen salt
3 tablespoons baking powder
4 tablespoons brown sugar
2 1/4 cups full cream milk
2 large eggs, room temperature
3 teaspoons vanilla extract
4 tablespoons butter, melted
Method:
- Mix together flour, cornmeal, salt, baking powder, and sugar in a mixing bowl and set aside.
- In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
- Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount milk.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Drop 1/4 cup batter per pancake.
- Cook till golden brown on both sides. Stack three pancakes with a pat of butter between each.
- Drizzle pancakes with warm maple syrup and serve immediately. Makes 3 generous servings.
Cornmeal Pancakes
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