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Home » Type » Desserts » Cakes and Cupcakes » Individual Cheese, Honey, & Cornmeal Cakes with Prune Compote

Individual Cheese, Honey, & Cornmeal Cakes with Prune Compote

April 25, 2010 by Faith 36 Comments

I’ve had a bag of cornmeal in my pantry for quite some time and I knew wanted to make cake out of it.  This recipe was inspired by three staples of the ancient Roman diet:  whole grains, honey, and cheese.  Separately they might not sound extraordinary, but when combined they form something truly magical.  One of the most interesting things about ancient Romans’ eating habits was how they would recline while eating their largest meal of the day, which typically consisted of three courses.  These little cakes are the type of sweets that I imagine would be found gracing the third course of such a feast.

ancientromanbanquet (Image Source) 

These little cakes are dense, moist, and slightly chewy from the cheese and corn meal, with a faint floral, citrusy aroma from the honey and nutmeg.  They’re not overly sweet (which is how I prefer my sweets), so the sweetness of the compote makes a nice addition.  Or if you prefer, you can add more brown sugar to the batter or make a glaze to drizzle on top before serving. 

compoteandcake-small1Plan on making these cakes right before you’re ready to serve them, since they taste best served warm or hot from the oven.  They’re dangerously addictive when they’re freshly made and piping hot without even a drop of glaze or a spoonful of compote.

img_9455-small1Individual Cheese, Honey, & Cornmeal Cakes with Prune Compote

 

(Yield:  About 24 individual cakes)

 

Cake:

1/2 c cottage cheese

2 1/2 c low-fat milk (or more if the batter looks too thick)

2 large eggs

1/2 c honey

1/4 c canola oil

1 tsp pure vanilla extract

1/4 c brown sugar

1 1/4 c yellow corn meal

2 c all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

Pinch fresh grated nutmeg

Butter, to grease the pan

 

Compote:

1 1/2 c prunes (dried plums), pitted and halved

3 TB brown sugar

1 1/2 TB balsamic vinegar

Pinch each nutmeg, salt, and pepper (I know this might sound weird, just trust me, it helps to round out the compote’s flavor and you won’t be able to taste the salt and pepper)

 

Mini bundt cake pan (my pan makes 12 individual cakes)

 

For the cake:  Preheat oven to 325F.  Grease the pan with butter.  In a blender or food processor, combine the cottage cheese and milk until smooth.  Transfer the cottage cheese/milk mixture to a large bowl and whisk in the eggs, honey, canola oil, vanilla, and brown sugar.  Once combined, whisk in the corn meal until completely incorporated.  In a separate bowl, combine the flour, baking powder, baking soda, salt, and nutmeg.  Slowly stir the dry ingredients into the wet.  The batter will be thick and somewhat grainy because of the corn meal, but if it’s too thick, add a little more milk or some water to thin it out.  Spoon the batter into the prepared pan and smooth the tops with a spoon to even them out.  Bake for 12-16 minutes, or until a toothpick inserted into the center of a cake comes out with just a couple crumbs.  Serve the cakes warm or hot from the oven, topped with Prune Compote.

 

For the compote:  In a medium saucepan, combine all ingredients with 6 TB water; cook over low to medium-low heat (uncovered) for about 10-15 minutes stirring occasionally, until most of the liquid is evaporated or has been absorbed by the prunes, and the prunes are reconstituted. 

minibundtpan-small1

cornmeal-small1

img_9408-small

img_9473-small

img_9480-small

I couldn’t resist adding that last picture…just look how moist it is!

Filed Under: Cakes and Cupcakes Tagged: Cake, Cheese, Cornmeal, Honey, Prunes, Recipes

Comments

  1. ingrid says

    May 19, 2010 at 12:08 pm

    I really enjoy desserts made with cornmeal. Your cakes look delightful….not sure about the prune sauce though. LOL
    ~ingrid

    Reply
  2. Ameena says

    April 27, 2010 at 9:05 pm

    Cornmeal has always intimidated me but I am very inspired to give it a try now that I see this awesome concoction! I especially love the last picture, glad you threw it in there. :)

    Reply
  3. Blond Duck says

    April 27, 2010 at 8:46 am

    I made salmon with lentils, chickpeas and cous cous last night…it was all pretty good but the lentils and chickpeas could have been jazzed up more..any suggestions?

    Reply
    • admin says

      April 27, 2010 at 6:09 pm

      Blond Duck, That sounds like a delicious meal! I like to add cumin, lemon juice, garlic, and olive oil to my lentils since I think they can be a little bland on their own…if you try this, let me know if this spices the lentils up a little! :)

      Reply
  4. Andrea @ CanYouStayForDinner.com says

    April 27, 2010 at 8:07 am

    GOOD GRACIOUS!!! That last picture sealed the deal for me! I’m now absolutely craving one of those tender, deliciously sweet cakes! They are not only beautiful, but they sound so so tasty! Your photography is breathtaking and you always make food that is so different and unique. My family would love me if I made these!!

    Reply
  5. chaya says

    April 27, 2010 at 7:18 am

    We are big cornbread fans and these look like they would win awards, in our home. Making mini bundts is a great idea.

    Reply
  6. Bethany (Dirty Kitchen Secrets) says

    April 27, 2010 at 3:27 am

    Prunes make my heart sing! What a great combo with the cakes!

    Reply
  7. [email protected] says

    April 26, 2010 at 9:41 pm

    m loving the pannsss :D:D cake sound delicious!! :D:D
    cheers!!

    Reply
  8. marla {family fresh cooking} says

    April 26, 2010 at 9:18 pm

    I love your attention to details and history. You are one smart girl! These cakes look irresistible. Can I eat them lying down??? xo

    Reply
  9. Mimi says

    April 26, 2010 at 9:10 pm

    I love your little mini cakes. Both the cakes and the compote look delicious.
    Mimi

    Reply
  10. theUngourmet says

    April 26, 2010 at 8:27 pm

    I don’t like my cake overly sweet either. These look so scrumptious with that beautiful prune compote! I love your sweet cake pan too!

    Reply
  11. Jessie says

    April 26, 2010 at 7:30 pm

    That’s moist! :)

    I’ve never thought of putting honey, cornmeal, and cheese together, but the more I think of it, the better it sounds. I don’t like cakes too sweet either, so this recipe looks great!

    I love that first picture – that’s how I’m eating ALL of my meals from now on :P

    Reply
  12. Erica says

    April 26, 2010 at 6:15 pm

    That is the masarepa that I use to make Colombian arepas and bread!!! Those cakes sound delicious….The prunes are a great addition.

    Reply
  13. Chiara says

    April 26, 2010 at 1:39 pm

    I love cheese and honey. I bet these would go great with my red onion jam!

    Reply
  14. Juliana says

    April 26, 2010 at 12:16 pm

    Faith, this little cakes with plum sauce look so yummie, must taste delicious :-)

    Reply
  15. Blond Duck says

    April 26, 2010 at 10:21 am

    Those look so cute!

    Reply
  16. Nicole, RD says

    April 26, 2010 at 9:44 am

    You are a mastermind in the kitchen! This looks absolutely amazing! I need to find a muffin tin as adorable as this one! :)

    Reply
  17. Lazaro says

    April 26, 2010 at 9:57 am

    Love the idea of the prune compote. Lovely cakes. Cornmeal makes a wonderful addition to pizza dough. Cheers!

    Reply
  18. 5 Star Foodie says

    April 26, 2010 at 8:37 am

    Wow, awesome little cakes and sounds terrific with the prune compote!

    Reply
  19. [email protected] says

    April 26, 2010 at 6:32 am

    please send me some! they look amazing :)

    Reply
  20. grace says

    April 26, 2010 at 3:31 am

    i don’t use cornmeal enough–i’ll bet the texture of these is just grand. and prune compote? that’s a new one, and very enticing!

    Reply
  21. Joanne says

    April 26, 2010 at 3:57 am

    I need to get my hands on some masarepa. First, to make this. And next to make arepas.

    These little cakes look amazing…the texture is beautiful. And I LOVE that compote on top. Oh to be a Roman…

    Reply
  22. Rosa says

    April 26, 2010 at 1:54 am

    Those look so cute and delicious! A wonderful dessert!

    Cheers,

    Rosa

    Reply
  23. tasteofbeirut says

    April 25, 2010 at 6:40 pm

    Faith
    I had to reply at once; I just could not believe it when you said your husbad does not like eggplant! You are more Syrian than he is then! lol!

    Reply
  24. Reeni says

    April 25, 2010 at 6:16 pm

    Love the picture of the reclining Romans! These cakes are so elegant! And they sound so delicious served with the compote. I like those pans!

    Reply
  25. Veronica M. says

    April 25, 2010 at 7:51 pm

    You are one of the few, maybe the only, person I know that bakes by feel. Or do you? I’ve seen many unique recipes on your blog for baked goods and I’m astounded that you can get a baking experiment to come out right on your first try since it’s such an exact science of liquid to fat to dry. How in the world do you do it? You’re my hero.

    Reply
  26. Lorraine @ Not Quite Nigella says

    April 25, 2010 at 5:41 pm

    Hehe Faith I swear we are connected in some way! I was just saying to Mr NQN that I need a recipe to use up the cornmeal that I have but not just cornbread. And here you are! LOL I love it! :D

    Reply
  27. sophia says

    April 25, 2010 at 7:39 pm

    Holy….COW!!! Faith, please post as MANY pics as you want! Just when I think your recipes can’t POSSIBLY beat the previous, you prove me wrong! Why are you so freaking fabulous? Oh to live in your kitchen!

    Reply
  28. Barbara Bakes says

    April 25, 2010 at 5:37 pm

    I never would have guessed they had cottage cheese in them. Looks so pretty and delicious!

    Reply
  29. [email protected] says

    April 25, 2010 at 1:18 pm

    What a great idea, Faith! I never thought much about prunes until I read the brilliant recipe from Moira at tertuliadesabores with sherry and Earl Gray tea.. it was so brilliant it changed my view of prunes forever. Now your turn with balsamic… I am a prune addict now, and your photos are spectcular!!

    Reply
  30. tasteofbeirut says

    April 25, 2010 at 1:02 pm

    I really enjoyed that post Faith and imagining the Romans with that pic you put up there!
    I love that cake and guess what? I have the same mini-bundt pan, yes! (I love cornmeal)

    Reply
  31. kim says

    April 25, 2010 at 12:10 pm

    I bet these cakes go great with any berry sauce. Actually, the first that popped into my mind was ligoberry (Swedish origin) that you can get Ikea. :)

    Reply
  32. Lucy says

    April 25, 2010 at 11:12 am

    What an interesting idea – this adorable little cakes look delicious. I am massively envious of your mini bundt tray!

    Reply
  33. Jen says

    April 25, 2010 at 10:41 am

    Another fabulous idea! I don’t like overly sweet desserts so these sound perfect. I love your mini bundt cake pan – so cute!

    Reply
  34. Jocelyn @ Peace.Love.Nutrition says

    April 25, 2010 at 10:01 am

    Love that cooking tray! Makes them look so fancy : )

    Reply
  35. coco says

    April 25, 2010 at 8:59 am

    I love cornmeal!!! these cakes look incredible! I can imagine its texture in my mouth~~ ;) Another great creation! :)

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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