Lemon Cornmeal Cake With Raspberry Filling Recipes

LEMON-RASPBERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8 or 9" skillet.
• In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
• In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
• Pour wet mixture into dry, and stir just until moistened.
• Let sit 5 minutes, then pour into skillet.
• Pour 1 Tbsp cream (any kind) over top, and place in oven.
• Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
• Great served with a dollop of vanilla yogurt.

LEMON RASPBERRY CORNMEAL CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
• Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
• Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
• Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
• Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
• Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
• Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
• While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
• Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

LEMON CORNMEAL CAKE WITH RASPBERRY FILLING

Steps:

• For filling:
• Puree berries in processor. Strain into heavy medium saucepan. Add sugar and cornstarch. Stir over medium heat until mixture boils and thickens, about 3 minutes. Cool. Cover; chill until cold, about 2 hours.
• For cake:
• Preheat oven to 350°F. Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour; shake out excess. Using electric mixer, beat butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder and salt into medium bowl. Stir in cornmeal. Add to butter mixture and beat just until blended. Mix in lemon peel and extract.
• Transfer batter to prepared pan. Bake until cake is golden and toothpick inserted into center comes out with a few moist crumbs attached, about 35 minutes. Transfer cake to rack, cool. Using knife, cut around pan sides to loosen cake. Turn cake out. Peel off parchment.
• For frosting:
• Beat cream, sugar and extract in large bowl until soft peaks form. Beat in 1 1/2 teaspoons lemon peel. Set aside 2/3 cup frosting for decoration.
• Using serrated knife, cut cake horizontally into 3 layers. Using bottom of 9-inch-diameter tart pan as aid, transfer 1 layer to platter. Spread half of filling over. Spread 1 cup frosting over filling. Top with second cake layer. Spread remaining filling over. Spread 1 cup frosting over filling. Top with third cake layer. Spread sides and top of cake with remaining frosting. Press nuts onto sides of cake. Spoon reserved 2/3 cup frosting into pastry bag fitted with medium star tip. Pipe around top edge of cake. Sprinkle top of cake with 1 1/2 teaspoons lemon peel. (Can be made 4 hours ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)