Page 22 - NA_3_4_2009

Basic HTML Version

20 Pastry & Baking
North America
Regional Showcase
Blueberry Cornmeal Cake
Head Baker/Owner/Chef
Huckleberry
1014 Wilshire Blvd.
Santa Monica, Calfornia
www.huckleberrycafe.com
Zoe Nathan
Makes 1 10” cake
2 c All purpose flour
1 c Cornmeal
1 tbl Baking powder
1
/
2
tsp Baking soda
2
1
/
4
tsp Salt
7 oz Unsalted European style butter
1
1
/
4
c Sugar
3 oz Vegetable oil
3 tbl Honey
3 Eggs
1 tbl Vanilla extract
2 c Ricotta chese
3 c Fresh corn
3 c Fresh blueberries
1. Preheat oven to 375
º
F.
2. In a large bowl mix flour, cornmeal,
baking powder & baking soda.
3. On medium speed mix butter, salt and
sugar with the paddle attachment.
When nice and fluffy, slowly add
vegetable oil, honey, eggs and vanilla.
Mix until incorporated, turn mixer
down to low and add
1
/
2
the flour and
mix for a few seconds. Turn off the
mixer and add the remaining flour
and the ricotta cheese.
4. Mix on low until just incorporated,
then turn off the mixer and fold in 2
cups of the blueberries.
5. Scoop evenly into muffin tins and top
with the remaining blueberries and
sprinkle with sugar. Bake until nicely
brown on top and springy to the
touch.
Your Notes
Santa Monica