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Andrew Janjigian's avatar

It's CORN! Love this one, as usual, Nic. So much to digest, but one thing that jumped out at me is the blending of the polenta and eggs. I'm often making tangzhongs/scalds that are bouncy and hard to incorporate into the final dough/batter, and often turn to a blender to blitz them smooth. I've been reluctant to call for that in recipes, but if you can, I will too from now on!

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Akiko's avatar

I can’t wait to try this cake with blackberries! They grow wild all over Seattle in August. Thank you

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