Here's another recipe using cornmeal. Sarah from Down by the Sea asked on my last post what else I used cornmeal for so I thought I'd share this cake recipe I tried recently.
I was very pleasantly surprised by this cake. It was fluffy and moist and very moreish, so much so that it didn't last for very long. Hope you enjoy it as much as we did. The photo is not very good and really doesn't do justice to this lovely cake.
200g butter, softened
320g golden caster sugar
150g plain flour
150g fine cornmeal
2 teaspoons baking powder
Zest of 1 lemon
Grease a tube cake tin and dust it with flour. Preheat the oven to 180ºC.
In a bowl cream the butter with the sugar until pale and fluffy. Add the egg yolks one at a time beating between each addition. Gradually add the flours and baking powder then the milk and lemon zest and mix until well combined.
Whisk the egg whites until they form soft peaks and gently fold them into the mixture until well combined.
Pour the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Remove from the oven and cool for a few minutes before removing from the tin to cool completely.
Enjoy with a cup of tea or coffee.