Cornmeal Cake: A Rustic Dessert with a Sweet Twist!
This Cornmeal Cake is a delightful blend of simple ingredients that create a rustic yet sophisticated dessert. Flavored with zesty lemon, a splash of rum, and a sweet apricot marmalade filling, it’s the perfect treat for any occasion.
Ingredients:
- 5 large eggs
- 1 cup granulated sugar
- ¾ cup cornmeal
- Zest of 1 lemon
- 2-3 tablespoons rum
- ½ cup apricot marmalade (for filling)
- Powdered sugar (for dusting)
Instructions:
- Beat the egg yolks and sugar until light and fluffy. Add lemon zest, rum, and cornmeal, and mix until well combined.
- In a separate bowl, whip the egg whites to stiff peaks and gently fold them into the batter.
- Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool completely. Slice the cake in half horizontally, spread apricot marmalade on the bottom layer, and place the top layer back on.
- Dust the cake with powdered sugar before serving.
