Blackberry And Sweet Corn Pilsner Cake Recipes

BLACKBERRY-CORN MUFFINS

Steps:

• 1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
• 2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
• 3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

SWEET CORN CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
• In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
• In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
• Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
• Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
• Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.

CORN FLOUR SHORTCAKES WITH BLACKBERRIES AND WHIPPED CREAM

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom of the pan with parchment paper but leave the sides unlined and ungreased.
• Set aside 2 tablespoons of the sugar for later (to stiffen the egg whites).
• Add the remaining sugar to a large mixing bowl with egg yolks, oil, corn flour, rice flour, baking powder, salt, and 1/4 cup water. Whisk to blend thoroughly. Set aside for 15 minutes to hydrate the corn flour while the oven is heating.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved 2 tablespoons sugar, beating at high speed until the egg whites are stiff but not dry. Scrape half of the egg whites onto the corn batter and fold until partially blended. Add the remaining egg whites and fold just until the batter looks blended. Scrape the batter into the pan and spread it evenly.
• Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
• Set the pan on a cooling rack. Immediately, while the cake is still hot, slide a thin knife or spatula around the sides, pressing against the pan to avoid tearing the cake. Leave the cake in the pan to cool-it will settle at a bit and pull away from the edges of the pan.
• When cool, carefully invert the cake onto a cutting board. Cut the cake into 8 even rectangles, about 2x4-inches each.
• In a medium bowl, mix together 1 1/2 cup of the blackberries with the and lemon juice. Let stand 30 minutes, then stir and mash with the back of a spoon to break up the berries. When ready to serve, stir in remaining 1/2 cup fresh blackberries.
• Meanwhile, pour heavy cream into the chilled bowl of stand mixer fitted with the whisk attachment and beat on high until soft peaks form. Turn speed to low and gently whisk in sour cream, salt, and sugar. Refrigerate until ready to serve.
• To serve, slice each rectangle in half horizontally. Top the bottom half with a spoonful (about 3 tablespoons) of blackberries and their sauce, and then garnish with a generous dollop of whipped cream and place the top half of the cake on top. Repeat to form remaining servings.

BLACKBERRY CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
• In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
• Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
• Serve warm with blackberries, maple syrup and whipped cream.