DESSERT

GRILLED CITRUS-

CORNMEAL CAKE

• 3 cups sifted cake flour

• 1/3 cup plus 1 tablespoon yellow cornmeal

• ¾ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 8 ounces (2 sticks) unsalted butter, at room temperature

• 2 cups granulated sugar

• 3 large eggs, lightly beaten

• 1 cup well-shaken buttermilk

• 1 teaspoon finely grated orange zest

• 2 tablespoons finely grated lemon zest

• 2 tablespoons fresh lemon juice

• Grilled fruit (optional, see note)

Before baking: Center a rack in the oven and heat the oven to 350 (or 325 if the pan has a dark finish). Lightly coat a 10-by-3 inch Bundt pan with butter or nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 ¼ inch tube pan with or without a removable bottom. Have all of the ingredients at room temperature.

To make the cake: Sift together the cake flour, cornmeal, baking powder, baking soda and salt onto a sheet of waxed paper; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is lighter in color, clings to the sides of the bowl and has a satiny appearance, 30 to 45 seconds. Add the sugar in a steady stream, then stop the mixer and scrape the sides of the bowl. Resume beating at medium speed until the mixture is light in color and fluffy, 4 to 5 minutes. Stop the mixer as needed to scrape down the sides of the bowl.

With the mixer on medium speed, add the eggs, 2 to 4 tablespoons at a time, beating after each addition until incorporated. On the lowest speed, add 1/3 of the flour mixture alternately with the half the buttermilk, beginning and ending with the flour mixture. Mix after each addition until incorporated, then stop the mixer and scrape down the sides of the bowl.

Using a rubber spatula, stir in the orange and lemon zests and lemon juice. Spoon the batter into the prepared pan and spread evenly with the spatula.

Bake the cake until a round wooden toothpick inserted in the center comes out clean, 60 to 65 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes.

Tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and lift off the pan. Let the cake cool completely.

If serving the cake within 24 hours, place under a cake dome or wrap in plastic wrap and store at room temperature. For longer storage, wrap with plastic then aluminum foil and freeze for up to 1 month. To thaw, remove the foil and leave at room temperature for about 3 hours.

To serve, cut the cake into 1-inch slices with a serrated knife. Grill, if desired, by lightly oiling the grill with canola oil. Place slices on the grill for about 1 ½ minutes, or just until lightly toasted. You can also toast in the toaster oven.

Accompany each slice with some of the grilled fruit, if desired. Serves 20.

Note: To grill fruit, lightly oil the grill with canola oil, brush cut sides of halved nectarines, peaches or apricots; slices or spears of pineapple; or pitted cherries with oil. (Skewer smaller pieces of fruit for easier handling, or use a perforated grill basket.) Place the fruit, cut side down, on a heated charcoal or gas grill (medium heat, approximately 350-375. Grill about 2 minutes, or until grill marks form. Turn fruit and grill just until skin portion begins to blister, about 1 ½ minutes.

Per serving: 236 calories, 10 g fat (6 g saturated), 57 mg cholesterol, 3 g protein, 34 g carbohydrate, 1 g fiber, 101 mg sodium.

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