This is yet another one of my easy rustic cakes I make while we are in Umbria as it is a basic cake with a good sturdy texture that is great topped with everything from a dollop of whipped cream and fresh chopped fruit, stewed mixed fall fruit, or the Roasted Strawberry & Rhubarb Compote shown in the photos. This cake is made with two different types of cornmeal, one finely ground while the other is more coarsely ground giving the cake nice texture along with some all-purpose and oat flour. If oat flour is difficult to find in your area, you can simply blend regular pats in a food processor until they are finely ground.
Deborah Mele 2011
- 1/2 Cup All-purpose Flour
- 1/2 Cup Oat Flour
- 1/2 Cup Finely Ground Cornmeal
- 1/3 Cup Coarsely Ground Cornmeal
- 1 1/2 Teaspoons Baking Powder
- 3/4 Cup Sugar
- 1 Stick + 1 Tablespoon Softened Butter (Or 9 Tablespoons)
- 4 Egg Yolks
- 2 Whole Eggs
- 1 Teaspoon Almond or Vanilla Extract
- 1/2 Cup Sliced Almonds
- Icing Sugar
- Roasted Strawberry & Rhubarb Compote
- Sautéed Chopped Fall Fruit
- Whipped Cream & Chopped Fresh Fruit or Berries
- Preheat oven to 350 degrees F. and lightly grease an 8 inch spring-form pan.
- Mix together the flours, cornmeal, and baking powder.
- In a separate bowl, beat together the sugar with the butter until light and fluffy.
- Add the egg yolks one at a time, beating well between each, and then add the two eggs and vanilla.
- Fold in the flour mixture until just combined, then spoon the batter into the prepared pan.
- Sprinkle the almonds evenly over the top of the cake.
- Bake the cake until a cake tester comes out clean, and the cake is golden, about 25 to 30 minutes.
- Cool the cake for 10 minutes, then remove from the tin onto a platter.
- Once cooled completely, lightly dust the cake with powdered sugar, then serve sliced with fruit topping of choice.