Cornmeal Cake with Apricot-Bay Compote
This cake is a welcome finish to an elegant summer dinner or a treat on the brunch table.
Keywords
- Desserts or Baked Goods
- Cakes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Cake pan
- Cooling rack
- Cake platter
- Saucepan
- Skillet
- Chef's knife
- Kitchen scale
- Oven
- Stove
- Spatula
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Toothpick
- Parchment paper
- Cutting board
Ingredients
- 1/2 cup (2½ ounces/71 grams) cornmeal
- 1 cup (5 ounces/142 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 3/4 cup (5¼ ounces/149 grams) sugar
- 6 tablespoons unsalted butter, melted and cooled
- 1 large egg plus 1 large yolk
- 1 cup water
- 3 tablespoons honey
- 2 large bay leaves
- 1 teaspoon vanilla extract
- 1 cup dried apricots, halved
- 2 cups whipped cream
- 3 tablespoons chopped shelled pistachio
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