Ingredients:
For the Cornmeal Olive Oil Cake:
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup honey
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
For the Toppings:
- 1 cup fresh ricotta cheese
- 1 cup wild blueberries
- 1 tsp dried lavender buds
- 1/4 cup honey
- Jamie's Farm Rosemary Granola
- Sesame seeds for sprinkling
- Flakey sea salt
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Instructions:
For the Cornmeal Olive Oil Cake:
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Preheat your oven to 350°F (175°C). Grease and line a loaf cake pan with parchment paper.
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In a bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix well and set aside.
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In another bowl, whisk together the honey, extra virgin olive oil, milk, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter.
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Pour the batter into the prepared loaf pan. Sprinkle sesame seeds over the top for a delightful crunch.
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Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
For the Blueberry-Lavender Compote:
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In a small saucepan, combine the wild blueberries, dried lavender buds, and honey.
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Cook over low heat, stirring occasionally, until the mixture thickens and the blueberries burst open, which should take about 10-15 minutes. Remove from heat and let it cool.
Assembling:
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Once the cornmeal olive oil cake has cooled, remove it from the loaf pan and slice.
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In a bowl, whip the fresh ricotta cheese until smooth and creamy. To serve, pipe or spoon a generous dollop of whipped ricotta over each slice of cornmeal olive oil cake. Drizzle the blueberry-lavender compote over the ricotta.
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Finish by sprinkling your favorite Jamie's Farm granola over the top and adding a pinch of flakey sea salt for an extra burst of flavor.
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Serve immediately and enjoy!
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