From the demo: Paella Party
Recipe Courtesy of Chef Taji Marie
makes 1 9-inch cake
for the cake:
1 1/2 cup flour
1/3 cup cornmeal
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 lemon, zested
1 orange, zested|
1 cup buttermilk
2 eggs
1 tablespoon limoncello
1 stick butter, melted and cooled
for the sauce:
2 cups Fresh blueberries
1/4 cup limoncello
powdered sugar, as needed
*** Preparation ****
For the cake:
Preheat oven to 350 degrees. Butter a 9-inch cake pan and line the bottom with parchment.
In a large bowl whisk together the flour, cornmeal, sugar, baking powder, salt, orange zest and lemon zest. In another bowl whisk together the buttermilk, eggs, limoncello and melted butter. Pour wet ingredients into the dry and stir until just combined. Pour into the pan and bake for about 30 minutes or until cake is set and edges begin to pull from the sides. Set aside and let cool slightly before serving.
For the sauce:
In a bowl, mash together the blueberries and limoncello. Taste and add more sugar as needed.
Serve the cake cut into wedges with the sauce over the top.
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