Comments on: Almond-Cornmeal Cake

By: Michael Procopio

Michael Procopio — Wed, 03 Sep 2008 18:53:25 +0000

Shannon– I have requested the change to the post and am shamed. I really don’t know what I was thinking. How could I have incorrectly related part of a line from a Patti Page song?

Cybele– You needn’t say anything at all. I’m just happy you read it.

Jeff– I hope I didn’t lead you astray. I thought the photos would show the almost-cornbready texture. It is not intended to be spongy– I just wanted it moister than the original (and with a little more spring). And, as for the baking powder, I see that I neglected to list that in the procedure. You add it to the flour and other dry ingredients first! I will ask for that correction, too.
Apologies.

By: Jeff

Jeff — Tue, 02 Sep 2008 05:43:24 +0000

Thanks for sharing this!

I’m wondering though if I must have missed something when I tried this as the cake came out kind of…dense. More like cornbread, than cake-like. The consistency of the batter seemed more like that of pie dough–it was very dry–and I wasn’t sure when to add the baking powder.

I loved the story behind attached to this recipe. That’s what summer is all about :)

By: Cybele

Cybele — Sun, 31 Aug 2008 04:16:36 +0000

Jamie- So, the infamous pomegranate molasses is, indeed, at the middle eastern groceries. Try it on flourless chocolate cake with or without cream. To-die-for!!

And Michael, I’d love to be able to say something, just anything, that might come close to my feelings, but you’ve left me blushing and speechless.

By: Shannon Des Roches Rosa

Shannon Des Roches Rosa — Sat, 30 Aug 2008 22:30:45 +0000

I think you mean Vitamin D, unless San Francisco has a heretofore unknown to me population of sun-relieved pseudo-hemophiliacs.

My oldest daughter says that your dessert looks delicious.

By: Michael Procopio

Michael Procopio — Sat, 30 Aug 2008 19:48:59 +0000

Jamie– Thank you very much! Funny, I was so excited about the molasses, and then so distracted by wine, mortadella, and cheese, that I forgot to ask where she got it. I would imagine anywhere that sells Persian food stuffs.

Erik– And thank you, too. I love upside down cakes, I haven’t made one yet this year…

By: erik_flannestad

erik_flannestad — Fri, 29 Aug 2008 19:27:17 +0000

Wow, that’s weird, I just used a similar almond cornmeal batter for a fig, pluot, plum upside down cake.

Saturday Night Dinner

I got the recipe from M.S., but it’s great to read a little about the history of that type of cake.

Nicely written post. Thanks!

By: Jamie

Jamie — Fri, 29 Aug 2008 17:23:36 +0000

What a great post!! Makes me wish I was friends with Cybele too! The Almond Cornmeal Cake looks delicious. And this is the second time in a week I’ve heard about pomegranate molasses. Where can I pick some up??

Thanks for the post and great photos!