Anne’s Cornmeal Cake With “Brilliant” Candied Lemon Zest

By Eforture

Willis adapts this cake from mentor Anne Willan’s “Cooking With Wine.” While Willan used almond meal, Willis substitutes pecans. Willis suggests using her My Southern Pantry Georgia-grown, certified-organic heirloom cornmeal, available at Cook’s Warehouse or online at virginiawillis.com. If you do, you will be impressed by the golden color of the cake and the delicate flavor of corn. The author’s brilliant step is a garnish of candied lemon zest. You may also add sliced pears or figs and drizzle the yogurt with honey.

Ingredients

• For the cake:
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup medium-grind yellow cornmeal
• 3/4 cup pecan halves
• Finely grated zest of 2 lemons
• 4 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (1 stick) butter, chilled and cut into pieces, plus more for the cake pan
• 2 large eggs, lightly beaten
• 1 cup dry white wine
• 1 cup low-fat or whole-milk plain Greek-style yogurt, for serving
• For the candied lemon zest (optional):
• 2 lemons
• 1/2 cup granulated sugar, divided
• 2 tablespoons water

Preparation

Step 1

Preheat the oven to 350 degrees. Generously butter an 8-inch round cake pan. Set aside.

In a food processor fitted with a metal blade, combine flour, sugar, cornmeal, pecans, zest of 1 lemon, baking powder, and salt. Pulse to combine. Add the butter and pulse until the mixture forms crumbs that start to clump together, about 30 seconds. Add eggs and wine and pulse just until smooth. Pour batter into prepared cake pan.

Bake until the cake starts to shrink from the sides of the pan and springs back when lightly pressed in the center with a fingertip, about 45 minutes.

Transfer to a wire rack to cool for about 10 minutes; then turn out onto a wire rack to cool completely. Meanwhile, combine yogurt and remaining lemon zest and set aside. Serve cake warm or at room temperature, garnished with the yogurt.

To make it brilliant: Line a rimmed baking sheet with a silicone baking liner or waxed paper. Set aside.

Use a sharp vegetable peeler to remove the zest from 2 lemons. Using a small paring knife, scrape off the bitter white pith and discard. Cut the peel into ¼ x 3-inch strips. Bring a small pot of water to a boil over high heat. Add zest and cook for 2 minutes. Drain. In the same saucepan, combine ¼ cup sugar and 2 tablespoons water and bring to a boil over medium heat, stirring constantly until the sugar dissolves. Add the blanched zest, cover, decrease the heat, and simmer for 3 minutes.

Remove from heat; cool completely. Strain through a fine-mesh sieve; discard the syrup.

Separate the pieces of zest and allow to dry on the prepared baking sheet. Sprinkle the remaining ¼ cup sugar over the zest and, using your fingers, toss well to coat. Use as a garnish for the lemon yogurt. Keeps for up to 2 days in an airtight container.

Per serving (without zest): 367 calories (percent of calories from fat, 41), 6 grams protein, 47 grams carbohydrates, 2 grams fiber, 16 grams fat (7 grams saturated), 69 milligrams cholesterol, 415 milligrams sodium.

Per serving (with candied lemon zest): 379 calories (percent of calories from fat, 40), 6 grams protein, 50 grams carbohydrates, 2 grams fiber, 16 grams fat (7 grams saturated), 69 milligrams cholesterol, 415 milligrams sodium.