I’m currently walking a portion of the Camino de Santiago de Compostela – follow along on Instagram!
I made this week’s recipe for Tuesdays with Dorie (Cornmeal and Berry Cakes) twice. It’s so simple and a great way to take advantage of summer’s bounty of berries! Dorie’s recipe calls for making four mini loaves but here in France I don’t have mini loaf pans so I improvised both times. The first time, I made 6 cupcakes using one quarter the recipe – these were lovely and light and fluffy and the lemon glaze helped keep them moist for a couple of days.
Lemon glaze, lemon zest and more fresh berries topped this off perfectly. I’ll be making it again – it does lend itself to any sort of berry and I’d love to try with blueberries – I think it would look so pretty! This is a winning recipe – light and flavourful with a subtle crunch from the polenta. Also, highly adaptable in terms of the pans you use to bake it in as well as the fruit you use.
Get the recipe for Dorie’s Cornmeal and Berry Cakes here or on p 154 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!