VANILLA CORN CAKE WITH ROASTED STRAWBERRIES
Makes: one 9-inch
(23-cm) cake
3/4 cup (180 mL) full-fat
■
coconut milk
1 tsp (5 mL) fresh lemon juice 1 cup (250 mL) cornmeal
(not coarse)
1 cup (250 mL) whole spelt flour
1 tsp (5 mL) lemon zest
1 tbsp (15 mL) aluminum-free baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) fine sea salt
1/2 tsp (2.5 mL) ground turmeric (optional)
1/2 cup + 2 tbsp (125 mL
+ 30 mL) pure maple syrup
1/2 cup (125 mL) sunflower oil, plus extra to grease pan
1 tsp (5 mL) vanilla bean paste or pure vanilla extract
Roughly 1 quart (4 cups/1 L) whole strawberries (smaller berries are preferable) Whipped coconut cream (recipe below), for serving (optional)
1. Preheat the oven to 350 F
(180 C).
2. Lightly grease a 9-inch (23-cm) round cake pan with sunflower oil. Cut a circle of parchment paper to fit in the bottom of the pan and press it in. Lightly grease the parchment, and set aside.
3. In a medium bowl, whisk together the coconut milk and lemon juice. Let this mixture sit for 5 minutes so that the milk can curdle slightly.
4. In a large bowl, whisk together the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt and turmeric, if using.
5. Make a well in the centre of the cornmeal mixture. Add the maple syrup, sunflower oil, vanilla and coconut milk mixture. With a spatula, gently mix until you have a smooth and unified batter. Avoid overmixing.
6. Scrape the batter into the prepared cake pan and slide the pan into the oven. Bake the cake for 25 to 28 minutes or until the top is golden and a toothpick inserted into the centre comes out clean. Let the cake cool completely.
7. Raise the oven temperature to 400 F (205 C).
8. Cut the strawberries into halves or quarters (depending on size), and place them on a parchment-lined baking sheet.
9. Slide the baking sheet into the oven and roast the strawberries until they become juicy and jammy, about 20 minutes.
10. Serve slices of the corn cake with a few roasted strawberries and some whipped coconut cream if you like.