Advent Talk

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Advent Talk, a place for members and friends of the Seventh-day Adventist Church! 

Feel free to invite your friends to come here.

Pages: [1]   Go Down

Author Topic: Italian Cornmeal Cake  (Read 2648 times)

0 Members and 1 Guest are viewing this topic.

Sister

  • Veteran Member
  • *****
  • Offline Offline
  • Posts: 689
Italian Cornmeal Cake
« on: September 07, 2008, 08:19:38 PM »

Italian Cornmeal Cake
For a dinner finale, dense, mildly-sweet slices of this versatile loaf served with fresh fruit.

Ingredients:

1 1/4 cups non-dairy milk
3/4 cup evaporated cane juice or sugar
1/3 cup vegetable oil
1 tablespoon plus 1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Directions:
Heat oven to 350 F. Oil and flour a 9" x 4" loaf pan and set aside.

In a medium bowl or 2-cup measure, combine non-dairy milk, evaporated cane juice or sugar, oil, lemon juice, and vanilla.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and sea salt. Pour in the liquid mixture, and gently whisk until combined and nearly free of lumps. Transfer to oven and bake 50-55 minutes. When the cake is done, the top will spring back when lightly pressed, and the edges will begin to shrink from the sides of the pan.

Cool 5 minutes in the pan, then turn out to cool on a wire rack. Once completely cool, wrap in plastic and keep at room temperature for up to 2 days.

To serve, slice into large pieces (this recipe will yield 8), dust thickly with powdered sugar, and sprinkle with pine nuts.
Logged

Habanero

  • Senior Member
  • ****
  • Offline Offline
  • Posts: 323
Re: Italian Cornmeal Cake
« Reply #1 on: September 15, 2008, 10:06:09 PM »

Oh wow! That sound delicious!
Logged
Pages: [1]   Go Up