What's going to be on your table this Thanksgiving for dessert? My family is doing a combination of pies and cookies, with a little bit of ice cream to go along side. However, if I weren't in charge of the turkey/stuffing/gravy operation, I'd seriously consider adding this Cornmeal Ricotta Cake with Cranberries to the menu. I love the bright color of the berries and I imagine the texture that the cornmeal adds is a really nice one.
Thanks Sassy Radish, for adding this picture to the Slashfood Flickr pool.
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Reader Comments (Page 1 of 1)
11-24-2008 @ 9:12AM
Sally said...
I'm doing an Apple Walnut Torta that I saw Giada De Laurentiis make. Apples, walnuts, dried cranberries soaked in Grand Marnier -- what's not to like?
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11-24-2008 @ 10:45AM
rainey said...
I made this from the LA Times Culinary SOS column where it was first published.
I would have boosted the maple flavor by adding some maple sugar to the syrup the recipe calls for. And I would substitute Grand Marnier for the vanilla next time.
The cake is interesting -- though like all things with fresh cranberries it's improoved by maturing a day before serving -- but I thought the flavors really needed to be more aggressive.
I also used more cranberries and arranged them in concentric circles on the top. But avoid the edges because the berries near the metal pan got too dark.
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11-24-2008 @ 10:54AM
Michael said...
The Cornmeal ricotta cake looks great..and nice photograph but don't you think if you are going to show a great picture like that you might want to put a link to get the recipe?
This is not the best site in the world if you can't find out what it takes..sugar is bad if diabetic...pictures nice but how does anyone know if they can eat it or how to cook it?
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11-24-2008 @ 10:57AM
Marisa McClellan said...
Michael, oftentimes, I don't have access to the recipes for this column. We pull images from the Slashfood Flickr pool and the people who add the pictures don't always include their recipes. However, thanks to Rainey, I know that the recipe came from the LA Times. Here's the link: http://www.latimes.com/features/food/la-fo-sos29-2008oct29,0,6926066.story
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11-25-2008 @ 12:28AM
rainey said...
Glad you were able to find the recipe.
I forgot to add that I baked mine in a springform pan and I definitely recommend that. I don't know how you're supposed to get such a heavy cake out of a conventional cake pan!
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11-26-2008 @ 8:11PM
Fash said...
Pretty!
I've made a cranberry cornmeal torte for either Thxgiving or X-mas the last several years. (Actually, it's cooling on the counter as I type!) It's light and delicious and also doubles well as a bar cookie if baked in a jellyroll pan instead of a springform. The basic recipe is also a great base for blueberries and lemon zest in the Spring.
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