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Sunday, October 25, 2009

Semolina and Cornmeal Bread-Cake

What is Bread-cake, you ask. I actually don't know :) I just invented the name, after baking something that's a bit sweet and savory, something like bread, and cake at the same time.

This is made of cornmeal (I used the stuff made for polenta) and semolina, and wholemeal flour. The result was a really crumbly (due to the coarse semolina and cornmeal) and feel-good baked goodie. Smelled awesome too. There is a considerable amount of baking powder to help lift all these things up.

1 cup cornmeal
1 cup wholemeal flour
3/4 cup coarse semolina
4 tsp baking powder
1 egg
1 tsp salt
1/2 cup white granulated sugar
100g melted butter, cooled
a good glug of olive oil

Lightly butter a 9" springform baking tin and set aside. Pre-heat oven to 190C.

Mix cornmeal and buttermilk and let sit for a 10-15 minutes.

In a separate bowl, mix semolina, sugar, wholemeal flour, baking powder and salt. Whisk well.

Add the egg and olive oil to the cornmeal-buttermilk mixture and mix well. Add flours, mix until combined (careful not to overmix). Add butter and mix just until well incorporated.

Pour onto baking tin and even the top (give it a big tap on top of the counter).

Bake for 30-35min or until a skewer comes out clean and edges are brown.

The result - crisp top, crumbly inside.


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Scribe's Notes

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So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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