Italian Cornmeal Cake
For a dinner finale, dense, mildly-sweet slices of this versatile loaf served with fresh fruit.
Ingredients:
1 1/4 cups non-dairy milk
3/4 cup evaporated cane juice or sugar
1/3 cup vegetable oil
1 tablespoon plus 1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Directions:
Heat oven to 350 F. Oil and flour a 9" x 4" loaf pan and set aside.
In a medium bowl or 2-cup measure, combine non-dairy milk, evaporated cane juice or sugar, oil, lemon juice, and vanilla.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and sea salt. Pour in the liquid mixture, and gently whisk until combined and nearly free of lumps. Transfer to oven and bake 50-55 minutes. When the cake is done, the top will spring back when lightly pressed, and the edges will begin to shrink from the sides of the pan.
Cool 5 minutes in the pan, then turn out to cool on a wire rack. Once completely cool, wrap in plastic and keep at room temperature for up to 2 days.
To serve, slice into large pieces (this recipe will yield 8), dust thickly with powdered sugar, and sprinkle with pine nuts.
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Topic: Italian Cornmeal Cake (Read 4823 times)
