Honey And Cornmeal Cake With Lemon And Herb Custard

1. 1

   Preheat oven to 350u00b0 F.

2. 2

   In a small saucepan, combine the custard ingredients. Simmer for about 5 minutes, stirring occasionally so the cream does not burn. Cover, turn off heat, and let cool until you're ready to use it.

3. 3

   In a bowl, combine flours, cornmeal, baking powder, baking soda, salt, nutmeg, and fresh herbs. Whisk together until well-combined.

4. 4

   In a stand mixer or by hand, beat eggs and honey together until a bit of foam forms on top. I did this with my stand mixer on level 6 for about 4 minutes.

5. 5

   Once mixed, add buttermilk and olive oil.

6. 6

   Combine dry ingredients with wet ingredients and mix until well combined.

7. 7

   Pour the batter into a springform pan lined with parchment paper.

8. 8

   Now, discard the herb sprig from the cream mixture. Pour the cream mixture in the middle of the batter. Don't worry if it just sits at the top -- it will sink as it's cooking.

9. 9

   Bake for 35 to 40 minutes, until a tester inserted into the center of the cake comes out clean. Let cool the cake cool completely before serving with honey and butter.

* Per serving · 4 servings · Values may vary.