Recipe: Chilean cornmeal cakes
1 1/3 cups flour
2/3 cup cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 sticks butter, softened
1 cup sugar
6 tablespoons vegetable oil
1 tablespoon vanilla
1 cup ricotta cheese
1/3 cup yogurt
1 1/2 cups fresh blueberries
4 plums, sliced and pitted
2 cups fresh orange juice
Preheat oven to 350°F.
Butter six 4-inch sized cake pans or two extra large muffin pans.
Mix together first 4 dry ingredients together. Set aside.
Using an electric mixer, beat butter with sugar until creamy. With mixer running, add eggs, oil and vanilla. Beat in flour mixture just until blended.
Add ricotta and yogurt on low, just to blend. Pour half of batter into prepared pans. Sprinkle with half of fruit. Spoon in remaining batter, then remaining fruit on top.
Bake cakes for 30 minutes or until the tops are golden brown and a tester inserted comes out clean. Cool on cooling rack.
To make glaze:
Reduce orange juice to 3/4 cup in a sauté pan. Drizzle over cakes. Serve at room temperature.
Yield: 6 servings
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