Black Cherry Compote Recipes

CORNMEAL CAKE WITH BLACK CHERRY COMPOTE

Cornmeal Cake with Black Cherry Compote image

Categories Cake Dairy Fruit Dessert Bake Cherry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

Yellow cornmeal
1/2 vanilla bean, split lengthwise
2 cups fresh goat's milk or whole milk
1/4 cup (1/2 stick) unsalted butter
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

Steps:

Preheat oven to 350°F. Butter 9 x 5x 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.

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