Warm Cornmeal & Olive Oil Cake with Cold Coriander Cherries
Contrast is the secret ingredient. Here, a deeply savory, crisp-edged olive oil and cornmeal cake provides the warm foundation for a rapid, cold-chilled cherry compote. The coriander bridges the gap between the fruity olive oil and the sweet summer cherries, while a salted cold cream brings it all together. Minimal fuss, maximum contrast.
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Ingredients
- 120 g All-purpose flour(About 1 cup)
- 60 g Fine cornmeal(Polenta works if finely ground)
- 100 g Granulated sugar (for cake)
- 4 g Baking powder(About 1 tsp)
- 3 g Kosher salt(About 0.5 tsp)
- 100 g Fruity extra-virgin olive oil(Divided use (5g for pan, 95g for batter))
- 2 Large eggs(Room temperature)
- 100 g Whole milk(Room temperature)
- 5 g Vanilla bean paste(About 1 tsp)
- 300 g Sweet cherries(Pitted and halved)
- 30 g Granulated sugar (for cherries)(About 2 tbsp)
- 2 g Toasted coriander seeds(Crushed, about 1 tsp)
- 15 g Lemon juice(Freshly squeezed)
- 1 lemon Lemon zest(Microplaned)
- 150 g Heavy cream(Very cold)
- 1 pinch Flaky sea salt
Instructions
- 1
Precision is freedom. Set your oven to 350F (175C). Rub 5g fruity extra-virgin olive oil around an 8-inch cast iron skillet or round cake pan. Line the bottom with a parchment round.
3 min
Tip: Wipe the counter once you are done prepping the pan. A clean workspace lowers your heart rate.
- 2
In a large bowl, whisk 120g all-purpose flour, 60g fine cornmeal, 100g granulated sugar (for cake), 4g baking powder, and 3g kosher salt.
2 min
Tip: Whisking dry ingredients thoroughly prevents baking powder clumps that taste like metal.
- 3
In a separate jug, aggressively whisk the remaining 95g fruity extra-virgin olive oil, 2 large eggs, 100g whole milk, and 5g vanilla bean paste. Pour the wet mix into the dry. Stir with a spatula just until the flour disappears. Stop. Do not overmix.
3 min
Tip: Overmixing develops gluten, which we do not want here. Stir just until unified.
- 4
Pour the batter into your prepared pan. Set a timer to rest the batter. Why this works: Resting hydrates the cornmeal, giving you a tender, distinct crumb instead of a gritty chew.
10 min
Tip: Always respect the rest. It is passive time that vastly improves the texture.
- 5
Bake for 25 minutes, or until the edges pull away from the pan and the center springs back. The cast iron heat will ensure a deeply browned, crisp edge.
25 min
Tip: Check at 20 minutes if your oven runs hot. Every oven lies.
- 6
While the cake bakes, build the contrast. In a small saucepan over medium-high heat, toss 300g sweet cherries, 30g granulated sugar (for cherries), 2g toasted coriander seeds, 15g lemon juice, and 1 lemon zest. Cook for exactly 3 to 4 minutes until the cherries soften slightly and release a bright, syrupy juice. Do not reduce them to jam.
5 min
Tip: This is a quick-compote. We want the fresh integrity of the cherry, just with its juices coaxed out by the heat.
- 7
Immediately transfer the hot cherry compote to a metal bowl. Set the bowl in the fridge to force a rapid chill. We want sharp, cold fruit against the warm cake.
20 min
Tip: A metal bowl conducts heat better than glass, chilling the compote much faster.
- 8
In a chilled bowl, whisk 150g heavy cream and 1 pinch flaky sea salt until soft, floppy peaks form. Keep it cold in the fridge. Over-whipped cream is a tragedy; we want a fluid drape, not a stiff cloud.
3 min
Tip: Salt in whipped cream is a non-negotiable one-contrast upgrade. It balances the entire dessert.
- 9
Remove the cake from the oven. Let it cool in the pan for 10 minutes. Let it cool. Future you deserves clean slices, and cutting a molten cake ruins the crumb structure.
10 min
Tip: Set a timer for cooling just like you do for baking.
- 10
Slice the warm cake. Top each piece with a spoonful of the cold cherry compote and its syrup, followed by a dollop of the salted cream. Two textures, strict temperature management, and zero fuss.
2 min
Tip: Serve immediately. The contrast of the warm cake melting the bottom of the cold cream is the whole point.
Chef's Notes
We're not adding steps—just improving decisions. Taking 10 minutes to rest your cornmeal batter transforms the final texture from gritty to velvety. For the cherries, speed is your friend: apply heat just long enough to burst the cell walls and release the juices, then shock them cold. Contrast is everything.
Frequently Asked Questions
How long does Warm Cornmeal & Olive Oil Cake with Cold Coriander Cherries take to make?
Warm Cornmeal & Olive Oil Cake with Cold Coriander Cherries takes about 45 minutes total. That includes 20 minutes of prep and 25 minutes of cooking.
How many servings does this recipe make?
This recipe makes 8 servings.
What skill level is needed for Warm Cornmeal & Olive Oil Cake with Cold Coriander Cherries?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Warm Cornmeal & Olive Oil Cake with Cold Coriander Cherries?
The main ingredients are: All-purpose flour, Fine cornmeal, Granulated sugar (for cake), Baking powder, Kosher salt, Fruity extra-virgin olive oil, Large eggs, Whole milk, Vanilla bean paste, Sweet cherries, Granulated sugar (for cherries), Toasted coriander seeds, Lemon juice, Lemon zest, Heavy cream, Flaky sea salt.
What type of meal is Warm Cornmeal & Olive Oil Cake with Cold Coriander Cherries?
Warm Cornmeal & Olive Oil Cake with Cold Coriander Cherries is categorized as: dessert, snack.
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