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!
That's such a neat trick! Will remember this for bread-baking as well.
I can’t wait to try this cake with blackberries! They grow wild all over Seattle in August. Thank you
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!