This cake stirs together in minutes. The basil offers a subtle fresh-herb flavor. The sauce has an interesting twist as well—white balsamic vinegar.
1 1/3 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
3/4 cup granulated sugar
1/2 cup milk
1/2 cup olive oil
2 Tbsp. finely snipped fresh basil
1 Tbsp. coarse sugar
1 recipe Strawberry Sauce
1. Grease and flour one 8x2-inch round cake pan; set aside. In a medium bowl stir together flour, cornmeal, baking powder, and salt. Set aside.
2. In a large bowl whisk together eggs, granulated sugar, milk, and olive oil. Using a wooden spoon, stir in flour mixture and snipped basil until combined (do not overmix). Pour batter into prepared cake pan, spreading evenly. Sprinkle top with coarse sugar.
3. Bake in a 375° oven about 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan by inverting on a wire rack. Invert again and cool thoroughly, sugar side up, on wire rack.
4. To serve, cut cake into wedges. Serve with Strawberry Sauce. Makes 8 to 10 servings.
Strawberry Sauce: In a blender or food processor combine 2 cups fresh strawberries, hulled; 2 tablespoons granulated sugar; and 1 tablespoon white balsamic vinegar. Cover and blend or process until smooth. If desired, stir in 1 tablespoon additional white balsamic vinegar to taste. Cover and chill for up to 24 hours. Stir before serving.
Per serving: 358 cal., 16 g fat (3 g sat. fat), 54 mg chol., 231 mg sodium, 50 g carbo., 2 g fiber, 5 g pro. |
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