Plum-Cornmeal Cake with Plum Sorbet


Preparation info

  • Serves


    • Difficulty


Appears in

A Passion for Ice Cream

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.


Plum Sorbet

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


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 cups purée. Stir in