Cornmeal And Chardonnay Cake Recipes

CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
• Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
• For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
• To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

CRANBERRY CORNMEAL CAKE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
• In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
• Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

CORNMEAL CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
• In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
• Chop corn in food processor or blender. Stir into butter mixture.
• In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES

Steps:

• Make cake:
• Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
• Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
• Make Rosemary Syrup while cake is baking.
• Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
• Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.

CRANBERRY CORNMEAL CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside. , In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.

HERBED CORNMEAL CRAB CAKES

Steps:

• In a shallow bowl, combine the first six ingredients; set aside. , In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture., In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.

CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
• Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.

CORNMEAL AND CHARDONNAY CAKE

Steps:

• Pre heat the oven to 175°C.
• Grease the cake tin and line the base of the tin with grease proof or baking paper.
• Then brush the paper with melted butter.
• Flour the lined cake tin and discarding the excess flour.
• Sift the flour with the baking powder and salt into a food processor.
• Add the cornmeal, almonds, butter, and sugar.
• 7. Using the pulse button mix until it forms crumbs that start to clump together, about 30 seconds.
• Add the eggs and wine and pulse just until smooth.
• Pour the cake mixture into the cake tin and bake until the cake starts to come away from the sides of the tin and springs back when lightly pressed with a fingertip. This should take approximately 45 to 55 minutes.
• Let the cake cool in the pan about 10 minutes, then turn it onto a wire rack to cool completely.
• Dust with icing sugar/powdered sugar.