Wednesday, December 4, 2013

Lemon & Blueberry Cornmeal Cake Recipe


 
Autumn is my favorites season among the four. When falls finally came, I am so excited cause I will be seeing red and yellow and brown tress everywhere. And you know it’s baking season. My heart just wanted to bake so bad but time does not allow me to do so. But that does not stop me from it. Tired is not an excuse. So, I baked when everyone was a sleep. YUP!! Call me crazy! I should be resting. But baking and cooking is the only thing that can stop me from thinking too much. It’s one of my mental therapies.

Anyways, I decided to baked this recipe is because I wanted to try something new. Something out of my comfort zone! I never touch fruits because I’m afraid it will not come out the way I wanted. And this recipe is so easy and I just love having it over the tea. Very refreshing! With the lemony taste if you loves lemons. And texture of cornbread! It just became one of my favorite.


Ingredients:
1 stick unsalted butter, softened, plus extra for greasing
¾ cup superfine sugar
finely grated rind of 1 lemon, plus 2 tablespoons juice
3 eggs, beaten
¾ cup cornmeal
1 ¼ cups almond meal (ground almonds)
1 teaspoon baking powder
¼ cup Greek-style yogurt
¾ cup fresh or frozen blueberries
confectioners’ sugar for dusting


Method:

1)    Preheat the oven to 350F. Grease an 8-inch round baking pan.
2)    Put the butter, superfine sugar, lemon rind, and lemon juice into a large bowl and beat together until pale and fluffy. Gradually beat in the eggs, then stir in the cornmeal, almond meal, baking powder, and yogurt.
3)    Fold in 2/3 of the blueberries. Spoon the batter into the prepared pan, smooth the surface and sprinkle with the remaining blueberries
4)    Bake in the preheated oven for 40-45 mins or until just firm and deep golden around the edges. Let cook in the pan for 2o mins then carefully transfer to the wire rack. Serm warm or cold, dusted with confectioners sugar

 photo Oct262013.jpg

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