Blueberry Cornmeal Cake With Buttermilk Sabayon Recipes
BLUEBERRY CORNMEAL CAKE WITH BUTTERMILK SABAYON
When you marry a pastry chef, you don't have to perfect your baking skills, says Ben Barker, who participated in the 1990 Workshop. That's why Chef Barker-whose wife, Karen, is a pastry authority-limits himself to simple "beach cottage desserts," like this cornmeal cake. It's a homespun, old-fashioned dessert that you can adapt to any summer berries. The sabayon dresses it up for company. Don't be surprised by the unorthodox method-it really works.
Yield serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Butter a 9-inch deep-dish pie pan.
- In a bowl, stir together the berries, orange juice, orange zest, and cinnamon. Spread the berry mixture evenly in the buttered pie pan.
- In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In another bowl, with handheld electric beaters, beat the butter until smooth. Add the sugar gradually, beating until blended. By hand, stir in the dry ingredients; the mixture will be crumbly. Gradually stir in the milk. Dollop the batter over the berries, then use an offset spatula or knife to spread the batter in an even layer that covers the berries.
- Put the pie plate on a rimmed baking sheet. Pour the boiling water evenly over the batter. Bake until the cake is firm to the touch and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool until just warm.
- For the buttermilk sabayon: Combine the egg yolks, sugar, and buttermilk in the top of a double boiler or in a stainless steel bowl that fits over the top of a saucepan. Set over a saucepan of simmering water; the double boiler top or bowl should not touch the water. Whisk constantly by hand or with electric beaters until the mixture doubles in volume, thickens, and is hot to the touch, about 10 minutes. Cool the mixture in an ice bath.
- Whip the cream and vanilla to firm peaks. Fold into the cooled egg mixture. Chill, covered, until ready to use.
- Cut the warm cake into wedges and serve with a dollop of sabayon.
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- Beat sugar and butter with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.
- Stir together flour, cornmeal, baking powder, baking soda, and sea salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on medium-low speed just until combined after each addition. Pour batter into prepared cake pan, and sprinkle with fresh blueberries.
- Bake in preheated oven until the cake starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip, 45 to 50 minutes. Transfer to a wire rack, and cool in pan 10 minutes. Remove cake from springform pan; serve warm or at room temperature.
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