Serves 8
80 min
Southern Style Northern Italian Cornmeal Cake with Berries & Cream
Recipe GLPR78c36d5db69de5
A delightful fusion dessert combining the rustic warmth of Southern baking with the refined elegance of Northern Italian polenta cake. Fine-ground cornmeal creates a tender, moist crumb that's studded with bright lemon zest, while a generous dollop of whipped cream and fresh blackberries add a sophisticated finish. Perfect for summer gatherings or any occasion calling for something special.
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Ingredients
3/4 cup buttermilk
2 tablespoons dry yeast
1 cup fine-ground cornmeal
1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons sugar for cream
2 large eggs, beaten
1 Grated zest of 1 lemon
1 cup heavy cream
1 pint fresh blackberries
Directions
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lightly greasing it or lining it with parchment paper.
In a small bowl, combine the buttermilk with the dry yeast and let it sit for about 5 minutes to activate and allow the yeast to dissolve fully.
If using whole cornmeal, grind it in a food processor until it reaches a fine, flour-like texture for optimal crumb.
In a large mixing bowl, whisk together the fine-ground cornmeal, all-purpose flour, and 1 cup of sugar until well combined.
Create a well in the center of the dry ingredients and pour in the beaten eggs and the buttermilk-yeast mixture.
Fold the wet ingredients into the dry ingredients gently but thoroughly until just combined, then fold in the lemon zest until evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Just before serving, whip the heavy cream with 3 tablespoons of sugar until soft to medium peaks form, being careful not to overwhip.
Slice the cake into 8 portions and serve each piece topped with a generous dollop of whipped cream and a handful of fresh blackberries.
