Cranberry Cornmeal Cake
Giada posted this on her website earlier and it sounds incredibly interesting!
3/4 cup ( 1 1/2 sticks) unsalted butter, at room temperature. plus more for the pan
1 cup all- purpose flour, plus more for the pan
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup grated orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks, at room temperature
2 large eggs, at room temperature
Place an oven rack in the center of the oven and preheat the oven to 350F. Butter and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and orange zest. Place 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat.
Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, one at a time. Gradually add the flour mixture until just incorporated. Using a spatula, gently fold in the cranberries.
Pour the batter into the prepared pan; smooth the surface with a spatula. Bake until the cake is golden and a cake tester inserted into the center comes out clean, 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges and serve. (The cake can be made 1 day ahead. Store in an airtight container.)
3/4 cup ( 1 1/2 sticks) unsalted butter, at room temperature. plus more for the pan
1 cup all- purpose flour, plus more for the pan
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup grated orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks, at room temperature
2 large eggs, at room temperature
Place an oven rack in the center of the oven and preheat the oven to 350F. Butter and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and orange zest. Place 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat.
Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, one at a time. Gradually add the flour mixture until just incorporated. Using a spatula, gently fold in the cranberries.
Pour the batter into the prepared pan; smooth the surface with a spatula. Bake until the cake is golden and a cake tester inserted into the center comes out clean, 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges and serve. (The cake can be made 1 day ahead. Store in an airtight container.)
Comments
Post a Comment