Terranea Resort's Destination Dish of the Month: Raspberry Cornmeal Cake
Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items.
Explore our featured recipe of the month for Terranea Resort. Make it yourself or dine at sea beans to taste our Chef's special dish!
THIS MONTH'S Featured Ingredient: RASPBERRIES
Raspberry Cornmeal Cake Recipe:
Serves 4-6
Ingredients:
Raspberry Compote
2 tablespoons granulated sugar
1 teaspoon lemon juice
4 pints of fresh raspberries / save 2 pints to fold into the cake mixture
Raspberry Cake
1 lb cake flour
9 oz cornmeal
1 lb plus 14oz sugar
¾ tablespoons baking soda
¾ tablespoons salt
5 whole eggs
5 cups salad oil
2.5 cups buttermilk
¾ tablespoons vinegar
¾ tablespoons vanilla
Directions:
Raspberry Cake
1. Using an electric mixer with a wire whisk, whisk eggs, sugar, and vinegar
2. Slowly add oil, making mayo. While mixing on 3rd speed
3. Add dry ingredients on slow speed and gradually increase to 3rd speed. Mix for an additional 2 minutes. Scrape down the sides with a rubber spatula.
4. Stream in vanilla and add buttermilk. Scrape down bowl and mix briefly
5. Fold in reserved 2 pints of fresh raspberries
6. Pour the mixture into individual dessert portions silpat or baking pans, about 1 inch thick
7. Bake in oven at 350F for about 15 minutes, pull out of the oven
8. Set aside and serve at room temperature
Raspberry Compote
9. In a small pot over the stove bring to simmer for 2 minute 2 pints of fresh raspberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice. Put to the side to chill
10. Serve the raspberry compote next to the cake
