Patty's Cake

Recipe Ingredients

1 cup	62g / 2.2oz	Cornmeal, yellow or white
		Preferably stone ground - plus
		More for preparing pan
1/2 cup	31g / 1.1oz	Flour
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Sugar
1/4 cup	59ml	Oil
2 tablespoons	30ml	Butter - softened
2		Eggs - large plus
2		Egg whites
1/2 cup	118ml	Yogurt - nonfat plain
1 1/2 tablespoons	22ml	Lemon - zest grated
1 tablespoon	15ml	Lemon juice - fresh
1/2 teaspoon	2.5ml	Lemon extract
1 cup	237ml	Berries; fresh or frozen
		Strawberries - blueberries, or
		Raspberries
1/4 cup	15g / 0.5oz	Black currant liqueur - such
		As creme de cassis

Recipe Instructions

Line bottom of 10" round cake pan with parchment or wax paper.

Lightly oil pan an dust with cornmeal, shaking out excess. Sift together cornmeal, flour, baking powder and salt in medium bowl and set aside.. Whisk together sugar, oil and butter in large mixing bowl until well combined. Add eggs and egg whites, one at a time, stirring until just combined.

Stir together yogurt, lemon zest, lemon juice, and lemon extract in small bowl. Fold in dry ingredients until just combined. Do not over mix.. Spoon batter into prepared pan and smooth top with rubber spatula.

Bake at 350F until cake is golden and wooden pick inserted into center comes out clean, about 40 minutes.

Cool cake on rack 10 minutes.

Invert cake onto platter, peel off paper and cool completely.( Cake can be made ahead to this point and refrigerated, wrapped in plastic, up to 3 days.) Toss berries with black currant liqueur. Cut cake into wedges and serve topped with berries.

Source:
Gross Grub by Cheryl Porter

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