Рецепт Martha Stewart's Cornmeal Berry Sheet Cake
There’s
a twitter feed called “Drunk Ina Garten” written by someone as a parody. And every time I post an Ina Garten piece,
the guy who tweets it picks up on it in about five minutes flat, re-tweets it
and I get tons of hits from his readers.
Strangely, there doesn’t seem to be one for our other local legend, whom
I would have to think, could be subject of more parodies than our Ina. That local legend is none other than Martha
Stewart, whose makes East Hampton one of her four homes all within driving
distance of each other—except perhaps the one in Maine which is a private jet
away. I owe a geat deal to Martha and I
am not embarrassed to say it. Here is a
woman who almost single-handedly restored the joys of home-making, crafting,
entertaining, gardening and housekeeping. I see her influence all over my own
house and garden. Despite all I owe Martha, when I occasionally see
her out and about locally and I am invariably too paralyzed to say hello to
the woman.
And then there is her considerable
contribution to home cooking. She is of
the devotees of “Cook Your Way Through
Julia Child’s “Mastering the Art of French Cooking” School of Culinary
Education. And it has certainly served
her well. Now the provenance of her
recipes is sometimes questioned. Unlike Ina who is forthright about what she
learned from whom, Martha never attributes a thing to anyone but Martha. I feel compelled to attribute posts from
Martha’s recipes not just this week but for two weeks running.
The
reason for the excess of Martha is because of the excellence of Martha. The Strawberry Basil Shortcake from last week
was replaced this week with a superb Cornmeal Berry Sheet Cake. And because the farm stand is brimming with
beautiful berries of all kinds—raspberries, local strawberries, blackberries
and blueberries—I really want to get this one to you so you could enjoy it this
weekend and all summer long. This is
what I would call a Breakfast Lunch and Dinner cake. You can have as a morning pastry with a cup
of yogurt. You can serve it at lunch
topped with even more fresh berries. Then for dinner, top the cake with fresh
whipped cream or a scoop of vanilla ice cream.
And even though Martha says the cake is best served the same day, we’re
on day number 5 at our house. I am often
told by Andrew, our house baker, that a recipe is simple only to see him take 8
hours to make it (See Martha’s Strawberry Basil Shortcakes), But I have to
admit, this one did seem to take very little time to make. Don’t miss making this. I think it will become an all-time favorite
summer dessert.
Recipe for Martha Stewart’s Cornmeal Berry Sheet Cake
Prep Time: 20 minutes Total Time: 2 hours 50 minutes
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour
- 3/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 1/2 cups plus 2 tablespoons sugar
- 1 1/2 teaspoons pure vanilla extract
- 18 ounces mixed fresh berries, such as blueberries, raspberries, and
- blackberries (cut in half if large), plus more for serving
- Whipped cream, for serving
- Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and
line with parchment, leaving overhang on long sides. Butter parchment.
2.
Whisk
together flour, cornmeal, baking powder, and salt in a bowl.
Beat butter and 1 1/2 cups sugar on medium-high speed until pale and
fluffy, about 2 minutes. Add eggs, one at a time, beating well and scraping
down sides of bowl as needed.
4.
Beat in vanilla. Add flour mixture in 3 batches,
alternating with 2 batches of buttermilk and beating until just combined.
5.
Spread batter in prepared pan.
Sprinkle berries over top, then sprinkle with remaining 2
tablespoons sugar. Bake until golden brown and a toothpick inserted into center
comes out clean, about 1 hour. Let cool completely on a wire rack.
7.
Remove cake
with parchment and cut into pieces (3 or 4 on short side, then 4 or 6 on long
side).
8.
Cake is best served the same day, with whipped cream and additional
berries.