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This Cornmeal and Berry Cakes recipe from award-winning cookbook author, Dorie Greenspan, is perfect with tea or coffee. They make a great afternoon treat or dessert after a meal. Dress them up with raspberry coulis or a dollop of whipped cream, ice cream or crème fraîche. #RaspberryDessert
Some of you may not know that I am a recipe hoarder. By hoarder, I mean, hoarder. I have cookbooks, notebooks, scraps of papers, newspaper clippings, notecards, bookmarks on my computer and of course, there’s always Pinterest. If you can believe it, before we moved to Arizona, it was much, much worse. Making a cross-country move will make you think twice about how much stuff you have and how much of it you truly need.
Adding to my addiction, I recently got a copy of Dorie Greenspan’s new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. I couldn’t wait to start making some of her delicious recipes! I don’t know about you, but I read cookbooks like I’m reading a novel. I’m always excited to flip through the pages for new recipes to try or to find that spark of inspiration. When I saw Dorie’s Cornmeal and Berry Cakes, I knew they would be perfect with Driscoll’s raspberries!
The Cornmeal and Berry Cake recipe is absolutely perfect for an afternoon treat. It would also be great after a filling meal. The cakes have a great crumb with just a hint of lemon flavor and the raspberries pair nicely with the loaf! Dorie suggests a few things to make these tasty cakes extra special – I think next time, I’ll try that awesome lemon glaze on top of the cakes!
With the holiday season in sight, Dorie’s latest cookbookwould make a great gift idea for any baker on your Christmas list!
by Jamie @ Love Bakes Good Cakes
Yield: (4 mini loaf cakes)
- 1¼ cups fine cornmeal or fine polenta
- ⅔ cup all-purpose flour
- ¼ cup cornstarch
- 1½ tsp. baking powder
- Pinch of fine sea salt
- 1 cup sugar
- Finely grated zest and juice of 1 lemon
- 4 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 7 tbsp. unsalted butter, melted and cooled
- ⅓ cup olive oil
- ½ pint fresh raspberries
- Confectioners’ sugar (optional)
STORING:Wrapped well, the cakes will keep at room temperature for up to 2 days; wrapped airtight, they can be frozen for up to 2 months (defrost in the wrappers). If the cakes seem stale, cut them into thick slices and toast them or, better yet, skillet-brown them in butter.
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You can win your very own copy of Dorie Greenspan’s new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. It’s a cookbook you’ll be turning to time and time again! Good luck, friends!
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