Plum-Cornmeal Cake with Plum Sorbet

Name: Plum-Cornmeal Cake with Plum Sorbet
Yield: Serves 8
Ingredients: 6 ounces (12 tablespoons) unsalted butter, softened; ¼ cup water; ½ cup granulated sugar, plus more if needed; 1 cup sugar; 3 ripe red-fleshed plums, such as Santa Rosa; 2 pounds (about 8) ripe red-fleshed plums, such as Santa Rosa; ½ teaspoon vanilla extract; ½ teaspoon freshly squeezed lemon juice; ½ cup plus 1 tablespoon cornmeal; 1 teaspoon baking powder; ⅛ teaspoon ground cinnamon; 1½ cups all-purpose flour; 1 teaspoon freshly squeezed lemon juice; Chantilly Cream; 3 large eggs; Large pinch of kosher salt; ⅓ cup milk

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

For pastry chefs, ripe, juicy plums are the hidden jewels of summer fruits. Their color adds vibrancy to desserts. Adding sugar balances out their tartness and brings out their complex flavors. This cake is good enough to eat by itself (especially with coffee for breakfast!), but the plum sorbet gives it an added plum punch.

Ingredients

Plum Sorbet

2 pounds (about 8) ripe red-fleshed plums, such as Santa Rosa
½ cup

Cake
Dessert
Vegetarian
Summer

Method

To Make the Sorbet

Quarter the plums, discard the pits, and cut into ½-inch pieces. Purée the plums in a food processor until smooth. Strain the purée through a medium-mesh sieve into a medium bowl, discarding the skins. There should be about 2¾ cups purée. Stir in