Blueberry-cornmeal-ricotta cake
Drizzled with orange glaze, baked in a skillet — PLUS Field Co. discount on cast iron
— 25% discount on yearly subscriptions ($37.50/year) continued through Sunday, no code required —
Hello!
Welcome to National Blueberry month, which I only just realized was now—perfect timing for this recipe that is made with a generous amount of ricotta, finely ground cornmeal, and topped with a glaze made with orange juice and zest mixed with sugar and drizzled on before baking. The juice evaporates, resulting in a lightly-candied orange zest topping which keeps the cake beneath moist as it bakes.
I wanted the crumb lighter and more cake-like than cornbread, so I whizzed the cornmeal in a blender to a finer grind, mixed it with my GF blend, and used ricotta to give the batter a tender, moist texture (it seems like I used to be able to find finely ground cornmeal in the grocery store, but all I can find is a coarse grind now).
Why a skillet? You can of course bake this batter in any cake pan and it slices perfectly, but skillet cakes beg ‘top me with ice-cream and eat me immediately!’. There’s just something about piping hot blueberries, fresh out of the oven that are irresistible.
Field Company, the cast iron maker located in the Midwest, is offering HYC subscribers 10% off any purchase with code HAVEYOURCAKE.
I’ve included a recipe for 2 in an 8-inch pan (Field Co. number 6) as well as a version that serves up to 8 in a 10-inch pan (Field Co number 8).
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