Your Royko Recipe for December, 2019
Food & Wine, Jan. 1993, Page 80. Credit: Andrea Hellrigl.
A simple, dense cake with cornmeal crunch. Whipped cream offsets the dryness of this dense cake. In season, use fresh berries as well. Serves 6.
1/2 cup granulated white sugar – plus 1/4 tsp.
4 oz. softened sweet butter
2 room temperature egg yolks
1 tsp. finely grated orange zest
1/2 tsp. finely grated lemon zest
1 tsp. vanilla extract
2/3 cup raw almonds
1/2 cup yellow cornmeal
1/4 cup potato starch or cornstarch
1/2 tsp. baking powder
4 room temperature egg whites
1 to 2 tsp. confectioner’s sugar
lightly sweetened whipped cream
Preheat oven to 325 ̊. Generously butter an 8″ X 8″ X 1″ baking pan.
In a large bowl, combine 1/2 cup of sugar and the butter, egg yolks, and orange and lemon zests. Add the vanilla extract. Beat at high speed using an electric mixer, until smooth, light and creamy (about 2 minutes).
In a food processor, finely grind the almonds with the corn meal, potato starch and baking powder.
In a medium bowl, beat the egg whites with the remaining 1/4 teaspoon of sugar using an electric mixer until they form soft peaks. Gently fold in the dry ingredients and half of the beaten egg whites. Then, fold in the remaining egg whites just until incorporated.
Gently scrape the batter evenly into the prepared pan and bake for about 30 minutes or until the top of the cake is golden and a cake tester inserted in the centre comes out clean. Transfer the pan to a wire rack to cool for 10 minutes. Then, invert the cake on the rack and let cool completely. Sprinkle the confectioner’s sugar over the top of the cake, cut into 6 rectangles and top with whipped cream.