Apple Cardamom Cornmeal Cake with Bourbon Whipped Cream
Author: Elizabeth Karmel
Tip: Make sure you use fine ground cornmeal or the texture of the cake will be gritty instead of soft and delicate. Most cornmeal that is labeled polenta in the USA is a coarse-ground cornmeal akin to grits. I like the enriched fine yellow cornmeal sold in the Spanish section a.k.a.” Harina de Maiz, Amarilla Fina.”
Prep: 15 minutes
Bake in a 11 x 7 x 1.5 inch casserole dish
Bake: 35-45 minutes at 325F
Makes: 9-10 servings
INGREDIENTS
3 Granny Smith apples, peeled and chopped in ½-inch cubes
½ tablespoon lemon juice
2 tablespoons granulated white sugar
¼ teaspoon ground cinnamon
1 ¼ cups all-purpose flour
½ cup fine-ground yellow cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon fine-grain sea salt
½ teaspoon ground cardamom, [plus more for serving if desired]
½ cup full-fat buttermilk
2 large eggs
½ cup neutral vegetable oil such as Crisco, not canola
1 pint heavy cream
1-2 tablespoons favorite Bourbon, depending on taste
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DIRECTIONS
1. Preheat the Ninja Foodi Smart XL Pro Grill & Griddle to 325F on the BAKE setting.
2. Wash, peel and chop apples. Place in a medium mixing bowl and add lemon juice, sugar and cinnamon. Toss to coat well and set aside. Occasionally, come back and toss apples while you mix the dry and wet ingredients.
3. In a separate bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and cardamom and set aside.
4. Using a large mixing or batter bowl, mix buttermilk and eggs well. Once they are completely combined, slowly add the oil and mix until emulsified and velvety smooth.
5. Add the flour mixture to the egg mixture and mix well. The batter will be a little thick. Once it is combined, add the apples and the juice of the apples to the mixture.
6. Spoon into an 11 x 7 x 1.5 casserole dish that has been sprayed with Baker’s Joy. Shake the pan to level the batter.
7. Place in the preheated Ninja Foodi Smart XL Pro Grill & Griddle for about 45 minutes. Be careful to bake all the way through. At 35 minutes, the cake will appear to be done and a toothpick will come clean from the sides but I found that the middle was still under-cooked. It is a very moist cake and will not dry out—the sides will be crunchy and crisp but that is the beauty of this cake—a dense moist crumb with a crunchy top and sides.
8. While the cake is baking, place 1 cup heavy cream and the bourbon in a blender or whip by hand. I like to use my Ninja Single-Serve Blender Cup.
8. Let cool at least 15 minutes. Serve warm or room temperature with the Bourbon Whipped Cream or vanilla ice cream sprinkled with ground cardamom.
