I hope everyone had a great weekend! I spent mine at TEDxUniversityofStAndrews and around a bonfire. TED was great- Henrik Scharfe, who made it onto the 2012 TIME 100 Most Influential People, sat down next to me at one point and I somehow managed to carry a coherent conversation with him. Except he probably thought I was slightly nutty, because, you know… you probably would be, too, if someone on the TIME 100 sat down next to you and started a conversation about the super cool robot they invented (the Geminoid-DK, in case anyone was wondering).
The bonfire night was filled with Disney sing-song, smores, and lots of fun. It was, sadly, a farewell party for one of my friends who is transferring to a school in the US next year.
Anyway, back to the skillet cake. I think most people know how much I love my skillet. I love it so much that I wrote an entire piece on making blueberry cornmeal skillet cake, in my skillet, for Owl Eyes Magazine. I was planning on sharing this on my blog before having it featured in Owl Eyes, so here it is! It’s delicious on its own, but it’s even better when drizzled with blueberry sauce. It tastes healthy enough for breakfast, but just sweet enough to be a dessert.
Blueberry cornmeal skillet cake
150 grams plain flour (I used wholewheat spelt instead of plain)
100 grams cornmeal or polenta
2 teaspoons baking powder
½ teaspoons baking soda
150g caster sugar
125ml vegetable oil
125ml plain yoghurt
Preheat the oven to 200 degrees celsius. Grease your cast-iron skillet (mine is 5 inches in diameter).
Mix the first five ingredients in a large bowl. In the bowl of a stand mixer, blend the oil and yoghurt, and whisk in the egg.
Slowly sift in the dry ingredients to avoid clumping. Once well blended, add the blueberries.
Transfer the batter into the skillet and bake for 15-20 minutes. Place the remaining batter in muffin tins or wait to make a second batch. Let the cake cool for ten minutes before removing from the pan.
Recipe adapted from Nigella Lawson
1 ½ cups fresh blueberries
1/3 cup water
1 tablespoon brown sugar (or however much you desire)
1 tablespoon cornstarch
Cook the blueberries and the water in a small saucepan on medium heat.
In a small bowl, blend the cornstarch with a little water to make a paste. Add the cornstarch paste and sugar to the blueberries and water.
Continue to cook until the blueberries begin to burst and the sauce thickens. If the sauce is too watery, make more cornstarch paste. Sweeten to your desire, and drizzle over the skillet cake.
Stay posted for the upcoming recipes: carrot + ginger soup and apple-molasses upside down cake.
Wishing you much love and happy kitchen adventures,