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!
Made this as layers (without the blueberries) for my birthday cake and it was delicious! Swapped out the last 15g of cornmeal for pulverized freeze-dried sweet corn for extra corn flavor, and added some malted milk powder as well. I used to love the corn muffins from the supermarket when I was a child and this felt like the grown-up version!
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!
Made this as layers (without the blueberries) for my birthday cake and it was delicious! Swapped out the last 15g of cornmeal for pulverized freeze-dried sweet corn for extra corn flavor, and added some malted milk powder as well. I used to love the corn muffins from the supermarket when I was a child and this felt like the grown-up version!
I can’t wait to try this cake with blackberries! They grow wild all over Seattle in August. Thank you