I have a collection of cookbooks, and many are from far away places. Birthdays, Christmas, and just random days of the week, a cookbook often finds its way into my hands. To me, it is one of the greatest gifts. Recently, the New York Times wrote about British Cookbooks and how they are better than American ones. I cannot disagree. They are more fun. I think that one would be hard-pressed to find a recipe in an American cookbook called "Slut-Red Raspberries in Chardonnay Jelly". But this recipe is in Nigella's book Forever Summer and also located on her website. I love the name and her unabashed charm as she dives into the kitchen and shows just how sexy and exciting cooking is and can be. But then there is a problem. Conversions. While I love the British cookbooks, I do not love having to convert 125g to measurements that I can understand. I mean, I can guess. But in baking, that does not make for the exactness that is needed when it comes to baking. So when I started looking for a dessert to accompany ribioletta, spinach fettuccine, and pan-seared scallops with an orange reduction, I turned to Nigella, and then turned to panic when I bent over the cookbook with my pencil and calculator trying to figure it all out. I adapted Nigella's Orange Cornmeal cake to make it my own, complete with a Grand Marnier soak to finish it off. Not only do I have the recipe for you, but I have some conversions for you as well.
Flour & Confectioners Sugar:
1/4 C= 30 grams; 1/2 C = 60 grams; 2/3 C = 75 grams; 3/4 C = 85 grams; 1 C = 110grams
Granulated Sugar:
1/4 C= 55 grams; 1/3 C 75 grams; 1/2 C = 115 grams; 2/3 C= 150 grams; 3/4 C = 170 grams; 1 C = 220 grams
Butter/ Margarine (same conversions as the granulated sugar...)
For more info, go here: Metric Conversions
This recipe is not diet friendly. When I did the conversion, and saw the amount of butter, I was in awe, but it makes for a dense, rich, wonderful cake.
18 tbsp unsalted butter softened
1 C + 3 tbsp yellow cornmeal (fine ground) plus some for lining the pan
1/2 c granulated sugar
4 eggs
1/4 C plain yogurt
zest and juice of 1 orange
1 1/2 tsp baking powder
1/3 C all purpose flour
1/2 tsp salt
1/4 C Grand Marnier
Preheat over to 350 F. Butter a 9 inch cake pan, and sprinkle with the cornmeal, shake around the pan, and tap out any excess. Place butter into an electric mixer, and mix on medium to high speed until light. Add the sugar. Beat in the eggs one at a time, and then add the yogurt and the orange juice and the zest.
You may need to stop the mixer from time to time and scrap down the sides of the bowl with a spatula to incorporate all of the batter. Fold in the cornmeal, flour, baking soda, and salt. Pour into the pan. Tap the pan on the counter once it is filled to remove any air.
Bake for about 40 minutes, until the top is golden brown and springs bake when you touch it.
Remove from oven and place on cooling rack for 5-8 minutes. Invert from the pan onto a cooling rack, and place a plate underneath the cake. Pour 1/4 cup of Grand Marnier or other orange liqueur over the top of the cake. Let cake cool completely.
To Serve: Carefully remove cake from rack and place on plate. Serve with fresh whipped cream and mint.
