Upside Down Citrus Corn Cake
Chef: Nubia Renteria
Yields: 9” Cake
6 cups Water
6 cups Sugar
5 Blood Oranges & Cara Cara Oranges
9” Cake Pan
540 g Butter
16 oz Granulated Sugar
1 Blood Orange, zested
8 Whole Eggs
4 oz Sour Cream
4 tsp Vanilla Extract
16 oz Cornmeal
8 oz All-Purpose Flour
3 tsp Baking Powder
1 tsp Kosher Salt
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
1 1/2 cups fresh blackberries, washed
1/2 cup water
3 tablespoons sugar
1 teaspoon fresh lemon juice
½ teaspoon fresh lemon zest
Prep the citrus rings: Mandolin blood and cara cara oranges to a ¼ inch thickness
Bring sugar and water to a boil in a medium sized pot and pour in citrus rings.
Turn off heat and cover with plastic wrap, set aside.
Cream the sugar, butter and zest together in a mixing bowl until light and fluffy.
Add eggs one at time until incorporated into the batter scraping the bowl
Add the wet ingredients until combined
Fold in the dry ingredients by hand until incorporated
Once the citrus rings have cooled, take them out of the simple syrup and arrange each one alternating onto the bottom of a 9” cake pan until fully covered.
Spoon in batter over the rings and bake at 325 degrees for about 30-45 mins until toothpick inserted comes out clean.
In a 2-quart heavy saucepan, whisk together juice, zest, sugar, and eggs
Add in butter and cook over moderately low heat, whisking continuously, until curd is
thick enough to hold marks of whisk and first bubble appears on surface. About 6 minutes.
Transfer lemon curd to a bowl
Cover the surface with plastic wrap
Chill for at least 2 hours or overnight in the refrigerator
Keep refrigerated in an airtight container for up to 1 week
Yield: 1 ¼ cup
In a medium non-stick sauce pan, cook the blackberries, 1/4 cup water, sugar,
and lemon juice on medium high for 5 minutes, stirring occasionally.
Break up the berries using the back of the spoon.
Lower the heat to low and cook until the mixture slightly thickens about 5
Add lemon zest
Remove from heat
Cool to room temperature (sauce will thicken as it cools)
Pour into desired container and serve or place in the refrigerator for up to 7 days