OLIVE OIL CORNMEAL CAKE WITH ROASTED FRUIT FROM STACY ADIMANDO

Roasted Cherries (from Stacey Adimando's PIATTI Cookbook)
 
1 tablespoon red wine vinegar
1 teaspoon extra-virgin olive oil
1 teaspoon honey
⅛ teaspoon kosher salt
freshly ground black pepper
24 sweet red cherries
 
Preheat the oven to 400 degrees F.
 
In a medium bowl, combine vinegar, olive oil, honey, salt, and black pepper.
Stir vinegar/oil mixture with a fork, then add the cherries, toss well to coat. Place the cherries on a parchment lined baking sheet, reserving the vinegar/oil mixture. Roast the cherries until juicy and the fruit has collapsed slightly, about 20 minutes. Remove from the oven and set aside to cool.
 
Oven Roasted Nectarines
Preheat the oven to 400 degrees F.
 
2 nectarines, (about 5 oz. each) rinsed, halved, pitted, sliced in quarters lengthwise
1 teaspoon olive oil
1 tablespoon honey
 
Place the nectarine slices in a medium bowl, drizzle with the olive oil and honey, tossing to coat. Transfer the fruit to a parchment lined baking sheet. Bake for 15 minutes, just until tender. Remove from oven and set aside to cool.
 
Olive Oil Cornmeal Cake     (makes one 9” cake) (from Stacy Adimando's PIATTI Cookbook)
 
1 cup cornmeal
1 cup unbleached all-purpose flour
1½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2 tablespoons toasted pine nuts (optional)
5 Tbsp. unsalted butter
5 Tbsp. fruity extra-virgin olive oil
⅓ cup sugar
1 Tbsp. plus 1 tsp. honey
3 large eggs
¼ tsp. pure vanilla extract
¾ cup whole milk
½ cup buttermilk
 
For the garnish-
1 Tbsp. extra-virgin olive oil
Fresh rosemary (2 Tbsp.), or crumbled chive flowers or fresh thyme
Flaky sea salt
Freshly ground black pepper (my black pepper cupboard was bare- I used pink peppercorns)
 
Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. (If using the pine nuts, add them to the cornmeal mixture.) 


In a small saucepan over medium-low heat, melt 4 Tbsp. butter. Pour the butter into a large heat-proof bowl and let cool slightly. Add 4 Tbsp. of olive oil, the sugar, and honey. Whisk in the eggs and vanilla until incorporated. Whisk in the milk and buttermilk until incorporated. Gradually add the cornmeal mixture, stirring the batter with a spatula until mostly smooth.
 
Place a 9” cake pan in the oven with the remaining 1 Tbsp. each of butter and olive oil in it. Once the butter melts, remove the pan and tilt it until the bottom and a little of the sides are greased.
 
Stir the cornmeal batter well and pour it into the hot pan. Spread to fill evenly. Bake until a tester inserted into the center comes out clean, about 22-25 minutes.
 
Garnish-
 
1 Tablespoon extra-virgin olive oil
Fresh rosemary (about 2 Tablespoons)
Freshly ground black pepper
Flaky sea salt
Roasted cherries and nectarines
 
Brush the cake with the olive oil and sprinkle with the rosemary, a few grinds of black pepper, and a sprinkle of flaky sea salt. Serve the cake with the roasted fruit. Cover any leftover cake tightly with plastic wrap and place in an airtight container for up to 4 days. Cover and refrigerate any leftover fruit.