Posts Tagged ‘cornmeal cake’

Meyer Lemon Cornmeal Cake

This rustic cake can be sliced and served or toasted before serving. You can serve it with any kind of fruit compote, fresh fruit, ice cream or cream. It was delicious.

To make a simple compote place fruit (I used plums) that have been peeled, pitted and sliced into a stainless steel pan. For 12 plums I used ½ cup water and ½ cup sucanat. Bring to a boil and simmer over low heat, stirring occasionally,  for twenty minutes, then cool before serving.

If you don’t have Meyer Lemons around you can substitute regular lemon, orange or even tangerine zest. 

Yield: Makes 8 servings

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