1/2 c Unsalted butter
1 c Sugar
1 c Cornmeal
2/3 c Flour
1 ts Baking powder
1/2 ts Salt
2 Eggs
1 Egg yolk
1/2 c Milk
1/2 c Simple syrup
1 tb Butter
1 sm Peach; sliced 1″ slices
1/2 c Blueberries
1/2 Banana; sliced 1″ pieces
1/2 Pear; sliced 1″ slices
1 c Caramel sauce
Whipped cream; in pastry bag
Chiffonade of mint
Powdered sugar; shaker
Preheat oven to 350 degrees. Grease a half sheet pan with butter.
Using an electric mixer, cream the butter and sugar together. Combine
the cornmeal, flour, baking powder, and salt together. With the mixer
on low, slowly add the cornmeal mix to incorporate. Add the whole
eggs and yolks, one at a time. In a steady stream, slowly add the
milk. Pour the batter into a prepared pan. Bake for 15 to 20 minutes
or until the cake is done. In a saute pan, heat the butter. Saute the
fruits for 1 to 2 minutes. Stir in the caramel sauce and bring up to
simmer. Remove from the heat. Place a square of the cake in the
center of the plate. Spoon the sauce over the cake. Place a second
layer of the cake over the fruit and finish with the sauce. Garnish
with whipped cream, mint and powdered sugar. This recipe yields 6
servings.
Yields
6 servings