There are two things I want to share today.
The first is that I love Domenica Marchetti and her Roasted Strawberry Cornmeal Cake. And, better yet, I’ve made it a few times without dairy and it works out wonderfully.
If you do not know Domenica, she’s the author of seven cookbooks on Italian food, a regular contributor to The Washington Post, and a culinary tour leader through parts of Italy. We met in Washington D.C. (where she is based) during my first official attendance at the International Association of Culinary Professionals (IACP) conference. She drove me around the city, from restaurant to restaurant, and we became fast buddies.
I captured the recipe for her lovely little cornmeal cake down below and send heaps of love to Domenica for allowing me to post the recipe.
The second is after attending conferences all over the world since leaving college decades ago, I finally found some of my people (my tribe + my mentors) at the International Association of Culinary Professionals. This professional organization is made up of cookbook authors, food writers, chefs, editors, publishers, bloggers, and culinary professionals from across the spectrum (from international tour guides to food technology companies). I treasure my time at the annual conference and the next one is in Santa Fe, New Mexico next year.
If you’d like to become a new member or have not had an IACP membership in 5+ years, I have a personal code that will give you 50% off your membership right now. I’d love to get to know you so please consider signing up with code BATTISTA18 right here. (Full disclosure: I’ll get a tiny discount off my membership if you join.)
Have a lovely day! xox
Roasted Strawberry Cornmeal Cake
This recipe is a riff on Domenica Marchetti’s Plum-Almond Cake recipe in her book Williams-Sonoma Rustic Italian. To roast the strawberries, toss the cleaned berries with 2 teaspoons maple sugar, and 2 teaspoons fresh lemon juice. Place on a baking sheet and roast in a 400°F oven for 15 minutes. Strain the berries from the liquid before using in the cake. Reserve the liquid for mixing into cocktails and iced tea, or drizzling over ice cream.
This recipe is a riff on Domenica Marchetti’s Plum-Almond Cake recipe in her book Williams-Sonoma Rustic Italian.
To roast the strawberries, toss the cleaned berries with 2 teaspoons maple sugar, and 2 teaspoons fresh lemon juice. Place on a baking sheet and roast in a 400°F oven for 15 minutes. Strain the berries from the liquid before using in the cake. Reserve the liquid for mixing into cocktails and iced tea, or drizzling over ice cream.
- 1/2 cup (125 ml) plus 2 tablespoons olive oil, divided
- 1 cup (130 g) all-purpose flour
- 1/2 cup (60 g) finely ground cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1/2 cup (125 ml) oat or almond milk
- Finely grated lemon zest and juice of 1 lemon
- 3/4 cup (150 g) plus 2 tablespoons maple sugar, divided
- Seeds from 1/2 vanilla bean
- 1 pound (454 g) strawberries, roasted, liquid drained
- 1/4 cup sliced almonds
- Preheat oven to 375 degrees. Lightly oil an 8-inch round springform pam, fit bottom with a round of parchment and oil that as well.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, throughly blend together the oil, egg, milk, lemon zest and juice, 1 cup maple sugar, and vanilla bean seeds. Pour into the flour mixture and whisk until combined (do not overmix).
- Pour batter into the prepared pan. Spoon the strawberries in clumps on top of the batter. In a small bowl, mix together the almonds, remaining 2 tablespoons maple sugar, and remaining 2 tablespoons olive oil. Dot the top of the cake with the almond-oil mixture.
- Bake about 40 minutes, until golden brown on top and a cake tester inserted into the center comes out clean. (If the top is browned before the cake is done, carefully lay a sheet of foil over it.) Transfer the cake to a rack and let cool 20 minutes. Remove ring from pan and let cool to room temperature. Invert cake, remove bottom of pan and parchment. Re-invert and transfer cake to a serving plate.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.