Mini Chilean Blueberry and Plum Cornmeal Cakes with Orange Glaze

Published 8:11 am Friday, June 3, 2011

By Staff Reports

1 1/3 cups flour 

2/3 cups cornmeal 

2 teaspoons baking powder 

1 1/2 teaspoons salt 

1 1/4 sticks butter, softened 

1 cup sugar 

6 tablespoons vegetable oil 

2 eggs 

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 degrees. 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. 

Recipe courtesy of Chilean Fresh Fruit Association

You Might Like