Guest Post…Italian Cornmeal Cake by Joy Tienzo
Today we share a yummy recipe for Italian Cornmeal Cake brought to us by Joy Tienzo!
I’m Joy, author of the upcoming book, Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic, available from Tofu Hound Press. I live alongside an incredible man and a feisty girl in a life full of sun salutations, vegan cake, new places, and hope. Here, you’ll find loads of vegan food and recipes…with plenty of raw stuff, too.
From Cook,Eat,Thrive : Italian Cornmeal Cake with Coriander Creme Anglaise and Roasted Apricots
A few weeks ago, I’d just returned from Los Angeles. Our flight arrived around 10:00 p.m., and by the time we were home, had fed the cats, showered, and taken a breath, it was much later. The next morning, our social worker was scheduled to arrive for an adoption homestudy visit, and I wanted to bake something for breakfast. Muffins? Coffeecake? Cinnamon rolls?
Italian Cornmeal Cake, of course. I’ve used it for the past two years’ Dia de los Muertos cakes, where it stood up to the rigors of carving and being draped in heavy fondant. I’ve make it for dinner parties, where it can be baked weeks in advance and frozen with no ill effects. It’s been birthday cake, morning muffins, and chocolate-studded loaf cake with tea. It’s so incredibly versatile, I’ve used it over and over. And over.
On this early morning, I folded raspberries into the batter, which yielded a moist, tender breakfast loaf. Bake it a few minutes longer if you tuck in additions like berries, chocolate, or nuts, until the top springs back instead of leaving an impression when you touch it. I love mine with a generous dose of citrus zest and liqueur, or dusted with powdered sugar and topped with pine nuts and lavender flowers.
Any way you make Italian Cornmeal Cake, its mild sweetness and subtle cornmeal texture will charm you.
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 or vinegar
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
Heat oven to 350 F. Oil and line a 9″ x 4″ loaf pan with parchment, or a 9″ round 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.
Slice into pieces, or frost and decorate as you like.
Italian Cornmeal Cake, as the centerpiece for my daughter’s first birthday party
This morning? Our social worker loved it. I’m convinced it made things simpler when we discussed our family being vegan, and our plans to nourish any future children the same way.
And besides, it’s always lovely to feel cake-proud on a moment’s notice!