Lemon Ginger Corn Cake with Orange Marmalade Glaze

I wanted to bake today for my neighbors, whom so graciously watched my little nugget when I went to San Francisco for New Years. But, I also was too lazy to go to the store. So thats when it hit me. I may not have had everything I wanted, but I do have a pretty well stocked pantry. After scouring my goods, I came up with an idea for a delicious sweet and tart cake I knew they would love. All using uncommon ingredients. High five for reinventing the cake huh? :)

2 cups nonfat thick greek yogurt, set on counter for 20 minutes
1 stick unsalted butter, room temperature
2 tbs vanilla extract
1 1/4 cups white granulated sugar
2 eggs
2 tbs lemon juice
1 cup ginger lemon juice or tea (if unsweetened tea, add 1/4 more cup white sugar)
2 cups all purpose baking mix (like bisquick)
1 cup cornmeal
6 tbs orange marmalade
2 tbs room temperature water
6 tbs creme fraiche

Preheat oven to 375 degrees. Butter and lightly flour two 8 inch round baking dishes. Whisk stick of butter and yogurt together in a large bowl. Add 2 tbs vanilla extract and two eggs.

Slowly, add the white sugar. Afterwards, add the lemon ginger juice or tea, and the 2 tbs lemon juice. Whisk until all is combined.

Next, add the all purpose baking mix and the cornmeal in alternating pours. Start with one cup baking mix, then one cup cornmeal, and end with the last cup of baking mix.
The dough will come out a yellowy color from the juice and cornmeal. Pour batter in the 2 round 8 inch baking dishes you prepared and bake for 30 minutes.
Once baked and slightly cooled, place one round on a large dish and the other on a cooling rack to completely cool. Once the bottom layer has cooled 3/4 way, cover it with the creme fraiche. This cake is sweet, and creme fraiche is super tart. Its a perfect balance. Once done spreading the creme fraiche, add the other layer.
Nowwe need to melt the marmalade down. Place the 6 tbs marmalade and 2 tbs water in a small pot and simmer at medium low. The marmalade will start to melt down and the water will help it from burning. Once the jam has started to melt, crank up the heat to medium until the jam starts to boil and thicken. Keep it at this temperature for only about 30 seconds, and then turn off the heat.
Take a fork and poke a few holes in the top of the cake so it soaks up some of the marmalade.We are using orange marmalade because it is a little bitter, helping to compliment the sweet cake. Once a few holes are poked, pour the marmalade over the top of the cake. Try and make sure the orange rinds stay on the stop of the cake for added effect. Let cool a bit, slice,and enoy :)
*I kind of like the messy, creamsicle almost looking swirl add the hot jam to the cake makes with the creme fraiche spilling over. You can clean it up if you like.*
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One response to “Lemon Ginger Corn Cake with Orange Marmalade Glaze

  1. Pingback: Say, I Love You: Edible Christmas Gifts | thingsimakeinmykitchen·

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