Posts filed under Dessert

Beet & Apple Hand Pies

apple beet handpies

I love the challenge of making dinner out of nothing. Well not nothing. Just the random veggies that are left in my fridge before I make it to the store again. Which is how this lovely combination came about- beets and apples! I used traditional apple pie spices- cardamon, cinnamon and ginger but the addition of the beets adds an earthy sweetness. And most importantly it turns the pie filling a vibrant pink!

apple beet pie

Beet & Apple Hand Pies

Makes 6 round hand pies

Filling:
3 apples
1 small beet
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cardamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon

Crust:
1 1/2 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, cold
1/4 cup ice water

1 egg, for egg wash

The key to a flaky pie crust is to use cold butter and work quickly so that the butter doesn't melt. The addition of ice water helps to keep the dough cold as well!

To make the crust combine the flour, sugar and salt in a large mixing bowl. Cut the cold butter up into 1/2 cubes and add to the flour mixture with a pastry cutter. Work the butter into the flour until the butter is broken into pea sized pieces and the dough is the consistency of cornmeal. Then stir in the ice water and use your hands to mix it in until the dough just forms a ball. Resist the temptation to over work the dough. Wrap the dough in plastic wrap and allow to rest in the fridge for at least 30 minutes. The dough can also be made a day ahead of time.

Trim the beets tops and bottoms. Chop the apples and beets into 1/2 inch cubes (no need to peel them). Add the apples, beets, sugar, spices, and salt to a saucepan and bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Then add 1 tablespoon of flour and simmer for one minutes, allowing the filling to thicken slightly. Such that there is still liquid from the fruit in the bottom of the pan but it is no longer watery.

Preheat the oven to 375 F. Remove the pie dough from the fridge and roll it out on a lightly floured surface.  Flip the dough a few times as you roll, lightly flouring each side as you do. This will keep it from sticking. Keep rolling until the dough is approximately 1/8 inch thick. Use a 4 inch biscuit cutter to cut the dough into 12 rounds (if there is not enough room, re-roll the dough to make more). Remove the surrounding dough scraps and use a spatula to gently place half of the rounds on a parchment lined baking sheet and place a heaping tablespoon of pie filling into the center of each pie round.  

To make the pie tops, lightly roll the remaining dough rounds so they stretch another 1/2 inch. This will make it easier to fit them over the pie filling. Lightly spread water around the edge of the bottom pie round with your finger and drape the pie top round over top. Use a fork to seal the top and bottom dough together. Use a sharp knife to cut a small 'x' in the top layer of the pie dough. It will expand as it bakes and show the pink apple-beet filling. 

Crack one egg into a small dish and mix with a fork. Use a brush to lightly brush the egg on tops of each pie. This will give the final pie a lovely golden shine! 

Bake for 35 minutes or until golden. 

 

Posted on March 16, 2017 and filed under Dessert, Recipe.

Peanut Butter Cookies

Sometimes the long hours of milling, packaging flour, and shipping orders calls for a sweet protein boost (or just an excuse to sit down, relax, and snack). 

 Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

       Ingredients: 

  • 2 1/2 cups White Sonora all purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter (chilled, cut in cubes)
  • 2 tsp. vanilla extract
  • 1 cup peanut butter (crunchy or creamy)
  • 2 eggs

      Steps: 

  1. Mix together dry ingredients (flour, baking powder, salt) and set aside. 
  2. Cream butter, sugars, and peanut butter. Add eggs and vanilla extract.
  3. Once wet ingredients come together, slowly add the dry mixture. 
  4. Scoop dough into 1 Tbsp. size balls, flatten the tops down with a fork (see photo), place on cookie sheet, and chill in the freezer or refrigerator for at least 30 minutes. 
  5. Set oven to 345 degrees and bake cookies for 9-11 minutes (depending on how crispy you want them). 
  6. Enjoy! 
Posted on April 8, 2016 and filed under Dessert, Recipe.

Oatmeal Cookies

Don't let the summer heat keep you from baking! Pour an ice cold glass of milk and enjoy some (semi-healthy) cookies! 

oatmeal cookies

Ingredients:

  • 1 1/2 cups oat flour*
  • 4 cups (16 oz. by weight) dry oats
  • 3 tsp. baking powder
  • 1 tsp. salt
  • spices of your choice: cinnamon, clove, nutmeg 
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 sticks butter (chilled)
  • 2 tsp. vanilla 
  • add-ins: pecans, raisins, chocolate chips 

 

Steps: 

  1. in a medium bowl, mix together flour, oats, salt, baking powder, and spices
  2. in a stand mixer, cream the butter, sugar, eggs, and vanilla until smooth
  3. slowly add your dry ingredients to the butter mixture
  4. once the dough starts to come together, mix in your add-in of choice (personally, I like all three!) 
  5. scoop out your dough onto a parchment paper covered baking sheet (about 1/2 Tbsp. size)
  6. place in freezer for 10-20 minutes (the colder the dough, the more their form will hold while baking)
  7.  set your oven to 350 and bake on the lower rack for 10-12 minutes
  8. enjoy! 
grace oatmeal cookie

* If you don't have any freshly milled oat flour (I'm so spoiled at the Mill!), you can always use our White Sonora All Purpose flour or put dry oats in your food processor (or do a 50/50 of the two)!  

Posted on June 8, 2015 and filed under Dessert, Recipe.

Purple Barley Scones

Purple barley is one of the new and exciting varieties of grain we're growing this year...so of course we had to experiment! The barley has a light but distinct flavor that will make you want to bake it into everything! These scones are perfect on their own or with a spoonful of jam & homemade whipped cream. 

  these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

Ingredients:

  • 1 cup + 2 Tbsp. purple barley flour (145g)
  • 1 cup White Sonora all purpose flour (140g)
  • 1/2 cup brown sugar
  • 1 Tbsp. baking powder
  • 1 1/4 tsp. salt
  • 1 stick unsalted butter (chilled, cut into squares)
  • 1/2 cup buttermilk (substitute yogurt, regular milk, etc.)
  • 1 egg
  • 2 tsp. vanilla
  • raw sugar for topping
barleysconeingredients

Steps:

  1. using your hands, combine the chilled butter with your dry ingredients until the butter is the size of small pebbles
  2. whisk together egg, milk, and vanilla extract. set aside. 
  3. with a spatula, fold in eggs and milk until dough is formed (feel free to knead the dough with your hands if the spatula isn't quite doing the job) - if the dough is too watery 
  4. roll out the dough on a lightly floured baking surface (about 1/2 inch thick) 
  5. using a biscuit cutter (size of your choice), cut circles out of the dough and place on a cookie sheet covered in parchment paper (you can also cut your scones into triangles if thats what you prefer). sprinkle the rounds with raw sugar (optional)
  6. place the cookie sheet in the freezer (so the butter can chill out) for at least 15 minutes before baking. while the dough is chilling, set the oven to 350 degrees
  7.  once the dough is ready, bake for 10 minutes
  8. let scones cool then serve with jam and/or cream 
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  this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this recipe was inspired by Good To The Grain's barley scone

Posted on April 6, 2015 and filed under Recipe, Dessert, Breakfast.

Grapefruit & White Chocolate Chip Cookies

Hello, Spring! These cookies are the perfect treat for jumping into this new, bright season! 

 I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.

I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.

Ingredients:

  • 2 1/2 cups (300 grams) White Sonora all purpose flour
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp. salt plus extra for topping
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • 1 egg + 1 egg yolk
  • 1 cup (two sticks) unsalted butter
  • 1 Tbsp. grapefruit zest (about one large grapefruit worth) plus extra for topping
  • 1 1/2 cups white chocolate chips
 I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 

I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 

grapefruitcookieingredients

Steps: 

  1. zest the grapefruit and add it to the white sugar. with your fingers, rub the two together until fully combined  (the coarse sugar helps release the oil from the zest)
  2. in a stand mixer, cream the butter and the white sugar/zest blend until smooth
  3. add the brown sugar, vanilla, and eggs
  4. once mixed, slowly add the dry ingredients (flour, salt, baking powder)
  5. incorporate white chocolate chips
  6. once the chocolate chips are mixed with the dough, scoop out small (about 1 Tbsp. size) balls of dough, place on cookie sheet (with parchment paper) and place in the freezer for at least 15 minutes (enough for the butter to freeze)
  7. while your scooped dough is in the freezer, set the oven to 350 degrees. blend the extra salt and grapefruit zest and set aside
  8. before putting your dough in the oven, sprinkle the salt/zest mixture on top of the cookies
  9. bake for 8 to 9 minutes (10 for a crunchier cookie). cool on rack then enjoy! 
grapefruitcookiestopping
  delicious, golden perfection

delicious, golden perfection

Posted on March 24, 2015 and filed under Recipe, Dessert.

Avocado Chocolate Chip Cookies

Happy St. Patty's Day! I made some very green, very yummy (almost-vegan) farro & chocolate chip cookies in honor of Saint Patrick.I recommend pairing these with milk rather than Guinness. 

 the color might not  look  appetizing...but trust me, they are  delicious . 

the color might not look appetizing...but trust me, they are delicious

Ingredients

  • 2 1/2 cups (250 grams) farro flour (all purpose and whole wheat work just as well) 
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup mashed avocado (about two avocados)
  • 3/4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 2 eggs
  • 1 Tbsp. vanilla
  • 1 1/2 cups chocolate chips (preferably dark chocolate)
  if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 

if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 

Steps:

  1. cream avocado & sugar until smooth
  2. add vanilla & eggs
  3. once mixed, gradually add dry ingredients (flour, baking soda, salt)
  4. add chocolate chips
  5. scoop dough onto cookie sheet (about a 1 Tbsp sized ball) and freeze for at least 15 minutes (this particular dough is very gooey and sticky so freezing it beforehand helps the cookies hold their shape)
  6. bake on parchment paper for ~10 minutes at 350 degrees
  7. cool on baking rack before serving 

 

  I had to break out the St. Patrick's Day tea towels! 

I had to break out the St. Patrick's Day tea towels! 

Posted on March 17, 2015 and filed under Recipe, Dessert.

Chocolate Pistachio Farro Biscotti

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Chocolate Pistachio Farro Biscotti

This recipe is based on a recipe for chocolate hazelnut biscotti from SmittenKitchen.com

Makes 24 biscotti

2 cups farro flour
1/2 cup cocoa
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 1/3 cup sugar
1 cup pistachios
1/2 cup chopped semi-sweet chocolate

1. Preheat oven to 350°. Mix flours, cocoa, baking soda, baking powder and salt together in a bowl. In a separate bowl whisk the eggs, just enough to combine the yolks and whites.  Pull out 2 tablespoons of egg from the bowl and set aside for  later. Then add sugar to the eggs and whisk until the sugar is dissolved.

2. Add the sugary egg mixture to the dry ingredients and mix with a wooden spoon. When it all starts to come together into a ball, dump the mixture on to a well floured surface and continue to bring the dough together with your hands. When you have a solid ball of dough work in the pistachios and chopped chocolate. When the pistachios and chocolate have been evenly mixed in, break the dough in half. Form the halves into long flat logs.  About 10 inches long and 3-4 inches wide. 

3. Cover a baking tray with parchment paper and place the two logs on it. Use the egg that was set aside to brush the tops of the logs. This will give the finished biscotti a lovely sheen.  Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes or until the logs are hard enough to cut. With a sharp knife, cut the logs into half inch slices. Arrange the slices on a baking tray cut side facing up and bake for another 20 minutes.  They should be nice and crunchy.  Allow to cool and enjoy with a hot cup of tea! 
 

Posted on December 17, 2014 and filed under Dessert, Recipe.

Pear Cranberry Tart with a Farro Buttermilk Crust

glaze

Pear Cranberry Tart with a Farro Buttermilk Crust

Farro Crust (makes 2 crusts)
1 cup Farro flour
1 1/2 cup White Sonora all purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1 cup (2 sticks) very cold unsalted butter
3/4 cup buttermilk (plus 2 tablespoons if you find your dough too dry)

Filling and Glaze
3 pears
1/4 cup fresh cranberries plus 2 tablespoons for the glaze
1 teaspoon ground ginger
Zest of 1 small lemon
1 teaspoon ground cloves
2 cinnamon sticks
1 cup sugar
1 cup water

1. Mix the flours, salt and sugar together in a large mixing bowl. Chop the cold butter* into small cubes and add to the dry mixture with a hand held pastry blender. When the dough is crumbly and the butter is broken up into pea-sized chunks, add the buttermilk. Mix until the dough is wetted and then turn the mixture out onto the counter to knead it into a ball. Cover the dough with plastic wrap and let the dough rest for 1 hour in the fridge.

2. Preheat the oven to 400° F. Cut the pears in half, spoon out the seeds and cores and set aside as they will be used in the glaze. Thinly slice the pear halves, keeping the halves together (as shown in the picture). Pull the dough out of the fridge and split it into two equal pieces. Place one half in the freezer for another day. 

Cover a baking sheet with parchment paper. Lightly flour the parchment paper before placing the dough in the middle. Use a rolling pin to roll the dough into a 20 inch circle (or anything close to a circle will do)  Place the pear halves in the middle of the circle, starting from the middle and fanning them out. Leave 2 inches around the edge. Fold up the dough edges around pears, creating a 2 inch free-from crust edge. Bake for 45 minutes. 

3. In a heavy bottomed sauce pan mix the sugar, water, spices, cranberries and pear cores. Allow to simmer over low heat while the tart bakes. It should reduce to a thick syrup. After removing the tart from the oven allow it to cool for 10 minutes strain the syrup and pour it over tart. 

Best served with vanilla ice cream or a dollop of crème fraiche.

*Working with cold butter is the key to a great pie /tart crust. 
 

anjou pears
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pear tart
Posted on November 21, 2014 and filed under Recipe, Dessert.

Simple Lemon Loaf

We love the simplicity of this lemon loaf because it allows the fresh sweetness of the White Sonora flour to truly shine. Garnished with bright edible flowers, this loaf is perfect for any special occasion.

lemon loaf with flower garnish

Ingredients
1 1/2 cups Type 00 Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup olive oil

Lemon Glaze
1 tablespoon lemon juice
1/2 cup powder sugar

Edible flower garnish

Directions
Preheat the oven to 350°F. Grease and flour a loaf pan. 

Mix 1 1/2 cups flour, baking powder, and salt in a bowl. In another bowl whisk the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil together.  Add the dry ingredients into the wet ingredients and mix thoroughly, until all the clumps are works out.  Pour the batter into the floured pan and bake for 50-60 minutes, or until a toothpick comes out clean. 

Cool in the pan for about 15 minutes before flipping the loaf out onto a cooling rack. While the cake is still warm, pour the lemon glaze over the cake and sprinkle edible flower garnish over the top. Allow to fully cool before serving. 

Posted on October 28, 2014 and filed under Recipe, Dessert.

the perfect scone

These scones are the closest we could get to High Tea with the Queen...Pair them with your favorite jam and Devonshire cream (and tea, of course)for the ultimate experience.

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Ingredients:

3 cups all purpose flour (14 oz by weight)

1/4 teaspoon salt

1 tablespoon + 1 teaspoon baking powder

2 tablespoons sugar

1/2 cup dried currants

a few grates of fresh nutmeg (optional)

10 tablespoons butter (1 1/4 cup)

1/4 cup whole milk

2 eggs

1/2 teaspoon vanilla extract 

Steps: 

1 - whisk together flour, sugar, salt, and baking powder into a large bowl.

in a stand mixer or by hand, scrape in the butter (chilled, cut into cubes) into the dry ingredients until the butter is pea sized and the mixture is almost grainy. 

2 - add dried currants to the butter and flour mix. 

3 - in a separate bowl, whisk together eggs, milk, and vanilla. slowly add this mixture to the dry ingredients and mix until doughy. 

4 - preheat oven to 420 degrees.

5 - dust flour onto a flat surface to roll out your scone dough (just enough so that it doesn't stick). knead the dough ball a few times but don't overwork it. roll out the dough until it is about 3/4 inch thick. 

6 - cut the dough into 2 1/2 inch rounds (you can use a biscuit cutter or any circle cookie cutter of the approximate size) and place onto baking sheet (it is best to use parchment paper).

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optional: you can make an egg wash to brush onto the top of your scones before baking

note: place baking sheet of scones into the refrigerator for at least 15 minutes before baking.

7 - place scones into 420 degree oven and turn heat down to 400. bake for 10 minutes, until puffy and almost golden.

cool on rack, serve with jam and heavy whipped cream, and enjoy!  

(whip heavy whipping cream, vanilla extract, and powdered sugar until thick) 

this recipe was inspired by Sarabeth's currant scones

Posted on October 26, 2014 and filed under Recipe, Breakfast, Dessert.

chocolate chip farro cookies

farro chocolate chip cookies

Chocolate Chip Farro Cookies

makes 3 dozen cookies

3 cups farro flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks cold butter, cut into cubes
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla

1 cup dark chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped dried cherries

1. Preheat oven to 350 degrees. 

2. Mix dry ingredients together. (A tip on measuring out our freshly milled farro flour: fill the measuring cup then tap the bottom against the counter and fill up the space that is created with more flour.  Repeat if needed.) 

3.In a kitchen aid, cream the butter and sugar together at a low speed. Then add the vanilla and eggs one at a time. Mix  for 1 minute at medium speed. Turn the mixer speed down,  and slowly add in the dry mixture. 

4. When dry and wet ingredients are thoroughly mixed, add the the chocolate chips, dried cherries and walnuts. 

5. Scoop out 1 tablespoon portions of cookie dough on to a parchment-lined cookie sheet. Then bake for 13 minutes. They are done when they are golden.

5. The key to this recipe is keeping the butter cold as well as the dough, if you are not able to bake the cookies right away store the dough in the fridge right up until you scoop them onto the cookie sheet. 

Enjoy!

 

Posted on June 4, 2014 and filed under Recipe, Dessert.

holiday springerle

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My family has German roots, but this is the first year we've included Springerle cookies as part of our holiday traditions. Last week, I learned how to make these gorgeous anise-flavored cookies with my aunt and cousin. The cookies keep well in airtight containers so it's good one to get done before things get too busy.

I picked out a 17th century Swiss replica of a harvest scene. Look at all the details-- the squirrel in the tree, the spokes of the wagon wheels, the scythes in the hands of the harvesters. 

We got our molds from House on the Hill and used their traditional Springerle recipe with our White Sonora Type 00 flour. It was the softest dough; so easy to work with and to re-roll when we made mistakes. 

I think that these will make great holiday gifts. Or maybe fancy place setting decorations. 

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Posted on November 22, 2013 and filed under Blog, Recipe, Dessert.

rhubarb tarts

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rhubarb tarts.png
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This recipe was on the page before the Carrot Cornflour Waffles. I had no choice but to make them. And it's rhubarb season! 

Rhubarb Tarts

Adapted from Good to the Grain by Kim Boyce

Dough

1 cup corn flour
1 cup all-purpose flour
½  cup fine cornmeal
¼  cup plus 2 tablespoons sugar
1 teaspoon Kosher or coarse salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
¼  cup plus 2 tablespoons heavy cream
2 egg yolks

Rhubarb Compote

2 pounds rhubarb stalk, rinsed
1 ¼ brown sugar

1. Dough. Mix the dry ingredients together in the bowl of your standing mixer. Attach the bowl to your mixer, add the chopped butter and turn the mixer on low, increasing the speed until the mixture resembles cornmeal. Then add the heavy cream and egg yolks, and mix until combined. The dough will come together as a ball.

2. Rhubarb Compote. Remove and discard the ends of the rhubarb stalks. Chop the stalks into ½ inch chunks.  Put 3 cups of the rhubarb (leave the rest aside) and the brown sugar in a heavy bottomed saucepan on low heat. The rhubarb will release water, soften, and start to break down.  Cook covered for 15 minutes. Increase the heat to medium and cook for another 15 minutes, until the rhubarb is thick and browned. At the end stir in the remaining rhubarb. Set aside and let cool.

3. Assemble. Divide the dough into 10 equal balls. Dust your work surface with flour to keep the dough from sticking. Press out balls of dough into 4 inch circles with the palm of your hand.  Thinning the dough at the edges. Spoon 3 tablespoons of rhubarb compote into the center of the dough, then ruffle up the edges around the filling. The sloppier the better!

Cover the uncooked tarts in plastic and place in the freezer for at least 1 hour.

4. Bake. Preheat oven to 375°F. Line a cookie sheet with parchment paper and transfer the frozen tarts to the sheet with a dough scraper. Bake for 35 minutes. 

Posted on April 25, 2012 and filed under Dessert, Recipe.

almond cornmeal cake

corncake.jpg

Fresh, stone-milled grains are a revelation.

It took a while for me to appreciate the flavor and the organic color of bread made with freshly milled grains.

But with corn it was immediate. All it took was one bite of this cornmeal cake and I was thinking,

What is that stuff at the store that they try to sell as cornmeal?

Because this is something completely different. 

The ground almonds give this cake just the righ amount of crunch. You are allowed to eat this cake for breakfast, with an afternoon cup of coffee, or call it cornbread and serve it with a really spicy chili, letting the sweetness of the corn balance out the heat.

This recipe has been adapted from Gourmet Magazine, August 2000.

ALMOND CORNMEAL CAKE

1 ½ cup yellow cornmeal
½ cup whole wheat flour
1 ½ teaspoon baking powder
1 teaspoon salt
1⅓ cup whole almonds
1 ½ cup sugar
½ cup unsalted butter, at room temperature
6 large eggs
1 ½ teaspoon almond extract
¾ cup Greek style yogurt 

1. Preheat oven to 325°F and butter 2- 8 ½ x 4 ½ x 3 loaf pans. (You can line the bottom of the pan with parchment paper to make unmolding easier.)

2. Whisk together cornmeal, flour, baking powder, and salt.

3. Finely grind almonds with 1/2 cup sugar in a food processor and stir into cornmeal mixture.

4. Beat butter, yogurt and remaining sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs, 1 at a time, until just blended, then beat in almond extract. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.

5. Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, and carefully lift cake from pan a cooling rack.

Posted on March 14, 2012 and filed under Dessert, Recipe.