OLIVE OIL CORNMEAL Cake with local peaches and basil
I used to work at this little Italian restaurant where we had the most amazing olive oil cake on the menu. I loved it because it wasn’t too sweet and was the perfect ending to a delicious meal. This is a variation of that with fresh local peaches and holy basil. You can swap out the fruit based on the season; its always best to utilize ingredients at their peak.
ingredients
1 cup (120 grams) all purpose flour
1 cup (120 grams) yellow fine ground cornmeal, I use Anson Mills
½ cup (100 grams) granulated sugar
½ cup (100 grams) brown sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (245 grams) whole milk ricotta
¾ cup organic extra virgin olive oil
¼ cup dry marsala
3 eggs
1 tablespoon pure vanilla extract
2 cups (300 grams/about 4 whole) local peaches, sliced
Handful of fresh basil leaves, torn * save some for garnish
Makes about 8-10 servings
Preheat oven to 350 degrees. Coat the bottom and sides of a 9 inch cast iron skillet with olive oil or butter.
Mix together the flour, cornmeal, sugars, baking powder, and salt in a mixing bowl.
In a separate bowl mix together the ricotta, olive oil, marsala, eggs, and vanilla. Slowly add the flour mixture to the wet ingredients until just combined.
Fold half of the peaches into the cake batter and pour into the prepared cast iron. Add the remaining peaches on top and add basil.
Bake until golden brown, about 40-45 minutes or until the center is firm. Let cake cool and garnish with more peach slices, reserved basil, and a drizzle of honey if you are feeling fancy!
