Cornmeal Cake With Black Cherry Compote - ...

By á-170456

Ingredients

• Yellow cornmeal
• 1/2 vanilla bean split lengthwise
• 2 cups fresh goat's milk or whole milk
• 1/4 cup unsalted butter - (1/2 stick)
• 1 teaspoon grated lemon peel
• 3/4 teaspoon salt
• 1 cup yellow cornmeal
• 1/4 cup honey
• 5 tablespoons sugar
• 4 large eggs separated
• Black Cherry Compote (see recipe)

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Butter 9- by 5- by 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess.

Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks.

Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan.

Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.

This recipe yields 8 to 10 servings.