Whoa. It’s been a full year since Hilary last posted and well over a year since I last posted. And that’s all I have to say on this matter. Let’s get to this cake!
Cornmeal. Ricotta. Strawberry. Blackberry. Blueberry. Cake. Delicious and adapted from this King Arthur recipe.
You will need:
1 1/4 cups all-purpose flour
2/3 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup sugar
1 cup whole milk ricotta
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 teaspoon lime zest
1 1/2 cups fresh berries – I used a mixture of strawberries (cut into chunks), blueberries and blackberries
powdered sugar for dusting
You will need to:
Pre-heat oven to 350 degrees. Grease an 8″ cake pan with butter. Line the bottom with parchment paper and grease that as well. Dust with flour (tap out excess flour).
Sift or whisk flour, cornmeal, baking powder, baking soda and salt in medium bowl.
In bowl of stand mixer with paddle attachment, beat butter and sugar at medium speed til light and fluffy, a couple minutes. Add eggs one at a time until incorporated, scraping down the bowl after each addition.
Add ricotta and zests and beat for about 1 more minute. Stir in flour mixture until just combined (don’t over mix! jeeze).
Fold in berries.
Pour batter into cake pan and smooth top. Bake until toothpick inserted come out clean. About 45-60 minutes.
Cool in cake pan for 10 minutes. Invert onto cooling rack and let cool completely. Cool.
Until about four hours ago, I avoided all recipes that required zesting because I didn’t have a microplane or any sort of zesting device aside from a cheese grater. And I was intimidated, which I know now is silly, because now that I have the equipment, I want to zest ALL the things! This cake contains Greek yogurt and lots of eggs, so it’s extra spongey and moist (sorry). It’s perfect with coffee or as a pre-dinner appetite spoiler.
I’m not sure why, but my cake turned out a little more squat than it should have. It’s ok, though, because we all know that short people cakes are the best kind of person cake.
If I actually lived in my dream world, I would be making layer or bundt cakes all the time for all the world to eat. There would never be a stale, quarter eaten cake sitting on my counter ever again. But, unfortunately I live in the real world and only make cakes for birthdays, which is not very many, like one a year.
Hi! I, Alexi, haven’t been around much. But I’m here now! If you weren’t already aware, Jake (boyfriend) and I packed up our clothes and moved to Los Angeles, and made it… finally. We took our sweet time (almost a week actually) driving down the coast, staying in small towns, and ending up at breweries most nights. And now, reality! But before that, Jake’s birthday was yesterday, yaaaaaay!
We’re staying with my little brother for the time being and you would think a bachelor who doesn’t really cook would have basic baking supplies, buuuuut no, nada. So, not wanting to purchase all baking items, (believe me, if I could spend all my money on baking supplies, I would.) I made an easy and fast rum cake that only required the purchasing of a couple of items- most importantly: the rum.
I call this Successful Flourless Chocolate Cake because I once had a less than successful experience making a similar version. Less than successful meaning I presented my friends with a brown gooey un-cakely (that is a word) substance along with a dozen apologies. They still talk to me though. Yay!
This time around, I was making it for my family’s Passover Seder.
I adapted the recipe from this one. Only five ingredients! (Six if you add chocolate chips, which you’re obviously going to do, so- only six ingredients!)