Your Recipe for Convection Cooking
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Lemon Cornmeal Cake
This is my ideal cake, easy to assemble, fast to cook, delicious plain with tea, or a little decadent with berries and whipped cream. I don’t usually bother buying buttermilk, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton. If you want to learn about the different results baking in Convection vs Regular Bake, I recommend you give this a try in each mode, both will be delicious, but you will notice a difference in texture.
1 - stick unsalted butter, melted and cooled
1 ½ - cups, all purpose flour
⅓ - cup yellow cornmeal
¾ - cup granulated sugar
3 ½ - teaspoons baking powder
½ - teaspoon salt
1 - cup buttermilk ( add 1 tablespoon lemon juice to one cup milk and let sit for 30 minutes)
2 - large eggs
2 - tablespoons grated lemon peel
¾ - teaspoon vanilla extract
Preheat the oven Convection 325 or Bake 350 degrees and butter a 9” cake pan.
Gently melt the butter in a small pan then set it aside to cool while you assemble the other ingredients.
Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk the buttermilk, eggs, lemon peel and vanilla in a large jug or medium sized bowl.
Stir in the melted butter then pour into the flour mixture and gently blend with a rubber spatula.
Scrape into the pan and smooth out - place in the oven and bake for 25-30 minutes until the tester comes out clean.
Let the pan cook for 10 minutes, then run a knife around the edge of the cake, place a cooling rack over the pan and invert the cake onto the rack. Place a plate on top of the cake and invert it one more time and remove the rack.
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Almond Orange Olive Oil Cake
One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.
1 - cup whole raw almonds lightly toasted and cooled
¾ - cup twice-sifted cake flour
1 ½ - teaspoons baking powder
Pinch of kosher or sea salt
4 - large eggs
1 - cup sugar
1 - teaspoon vanilla extract
Finely grated zest of one small orange or Meyer lemon
⅔ - cup extra virgin olive oil
Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely.
Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.
Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.
In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.
In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.
On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended.
Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack.
Recipe from “Wine Country Table ” author Janet Fletcher