Lemon Cornmeal Cake in Fragrant Fig Leaves

By kallen2302

Since we love cornmeal so much, here is a simple little single-layer cake to serve with berries and whipped cream. This is a lot more delicate than regular cornbread. Based on ancient cooking techniques that called for lining earthenware dishes with leaves before baking cakes, we line the crock with fresh fig leaves, then pour in the batter. When serving, you just peel back the leaves from the side of the cake and leave the cake on its natural platter. If you don't have access to fig leaves, just bake this directly in the crock as with our other
cakes.

COOKER: Medium or large round
SETTING AND COOK TIME: HIGH for 2 1/2 to 2 3/4 hours

Ingredients

• 2 large fresh fig leaves, washed and patted dry
• 3/4 cup yellow cornmeal, sifted
• 3/4 cup all-purpose flour
• Pinch of salt
• 1 teaspoon baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup full-fat sour cream
• Grated zest of 1 lemon
• Squeeze of fresh lemon juice
• 1/4 tsp pure lemon extract or lemon oil

Preparation

Step 1

1. Line the bottom of the crock with a round of parchment paper. Coat the paper and one-third of the way up the side of the crock with butter-flavored nonstick cooking spray. Spread the fig leaves flat and cut out the thick stem and lower purl of the vein. Arrange the two leaves in the bottom of the cooker, stem side ends overlapping, so that the entire bottom of the crock is covered and the lobed leaves are pressed up against the sides of the crock. Sprinkle with 1 tablespoon of tho cornmeal.
2. In a medium-size bowl, combine the remaining cornmeal with the flour, salt, and baking powder. In another medium-size bowl, beat the butter with an electrir mixer until fluffy.Add the sugar, beat until light, and then beat in the eggs until just smooth. Beat in the sour cream, lemon zest, lemon juice, and lemon extract until smooth. Add the dry mixture to the wet mixture and stir until well combined. Spread the batter evenly in the crock and smooth the top.
3. Cover and cook on HIGH until a cake tester inserted into the center comes out clean, 2 1/2 to 2 3/4 hours.
4.Uncover and let stand for 30 minutes to cool before cutting small wedges (I serve warm or at room temperature straight out of the crock. To remove, run the knife around the edge inside the crock and lift out in one piece with a large rubber spatula.