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1
Preheat the oven to 350F.
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2
Butter a 9-inch deep-dish pie pan.
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3
In a bowl, stir together the berries, orange juice, orange zest, and cinnamon.
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4
Spread the berry mixture evenly in the buttered pie pan.
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5
In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
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6
In another bowl, with handheld electric beaters, beat the butter until smooth.
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7
Add the sugar gradually, beating until blended.
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8
By hand, stir in the dry ingredients; the mixture will be crumbly.
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9
Gradually stir in the milk.
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10
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.
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11
Put the pie plate on a rimmed baking sheet.
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12
Pour the boiling water evenly over the batter.
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13
Bake until the cake is firm to the touch and a toothpick inserted in the center comes out clean, 55 to 60 minutes.
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14
Let cool until just warm.
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15
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.
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16
Set over a saucepan of simmering water; the double boiler top or bowl should not touch the water.
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17
Whisk constantly by hand or with electric beaters until the mixture doubles in volume, thickens, and is hot to the touch, about 10 minutes.
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18
Cool the mixture in an ice bath.
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19
Whip the cream and vanilla to firm peaks.
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20
Fold into the cooled egg mixture.
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21
Chill, covered, until ready to use.
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22
Cut the warm cake into wedges and serve with a dollop of sabayon.
