Honey And Cornmeal Cake With Lemon And Herb Custard Recipe

Name: Honey And Cornmeal Cake With Lemon And Herb Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the custard:; 1 cup heavy cream; 1 bunch sage; 2 tablespoons honey; Zest from 1 lemon; For the cake:; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 3/4 cup fine yellow cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 1/8 cup fresh herbs, finely chopped (I used sage); 2 eggs; 1 cup honey; 3/4 cup buttermilk (or regular milk mixed with 1 teaspoon lemon juice and allowed to sit for 5 to 10 minutes); 1/2 cup olive oil; Honey and butter, for serving

Servings: persons

For the custard:
1 cup heavy cream
1 bunch sage
2 tablespoons honey
Zest from 1 lemon
For the cake:
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup fine yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 cup fresh herbs, finely chopped (I used sage)
2 eggs
1 cup honey
3/4 cup buttermilk (or regular milk mixed with 1 teaspoon lemon juice and allowed to sit for 5 to 10 minutes)
1/2 cup olive oil
Honey and butter, for serving

1
Preheat oven to 350u00b0 F.
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
In a bowl, combine flours, cornmeal, baking powder, baking soda, salt, nutmeg, and fresh herbs. Whisk together until well-combined.
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
Once mixed, add buttermilk and olive oil.
6
Combine dry ingredients with wet ingredients and mix until well combined.
7
Pour the batter into a springform pan lined with parchment paper.
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
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.

1252

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the custard:, 1 cup heavy cream, 1 bunch sage, 2 tablespoons honey, and more.

Yes, Honey And Cornmeal Cake With Lemon And Herb Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey And Cornmeal Cake With Lemon And Herb Custard

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