This year, OXO will match all OXO-inspired bake sales and contribute $5 for each use of #OXOGoodCookies across social media – up to a $100k donation. Learn more about our partnership with Cookies and how to get involved.
Elisabeth says: Despite my affection for cornmeal, I often find that cakes made with it tend to be on the dry side. This recipe is inspired by one that uses ricotta and bakes at a low temperature, creating a cake reminiscent of a cheesecake. The cake lends itself to fruit toppings, baked at the bottom of the pan, the best being thinly sliced oranges, which cook to a marmalade consistency. Depending on the season, use any fruit suited for upside-down toppings. Peaches, apricots, and blueberries would be especially good in combination with the corn.
Good tip: Slice the oranges paper-thin, so that when heated in the layer of sugar syrup, they soften and slice well when cool. In addition to oranges (Valencia, navel, or Cara Cara), blood oranges and tangerines would also work just as well. Of course, remove any seeds before baking.
Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, © 2017