Cornmeal Olive Oil Cake

Ingredients:

For the Cornmeal Olive Oil Cake:

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup honey
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract

For the Toppings:

• 1 cup fresh ricotta cheese
• 1 cup wild blueberries
• 1 tsp dried lavender buds
• 1/4 cup honey
• Jamie's Farm Rosemary Granola
• Sesame seeds for sprinkling
• Flakey sea salt

 Instructions:

For the Cornmeal Olive Oil Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a loaf cake pan with parchment paper.

2. In a bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix well and set aside.

3. In another bowl, whisk together the honey, extra virgin olive oil, milk, eggs, and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter.

5. Pour the batter into the prepared loaf pan. Sprinkle sesame seeds over the top for a delightful crunch.

6. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

For the Blueberry-Lavender Compote:

1. In a small saucepan, combine the wild blueberries, dried lavender buds, and honey.

2. Cook over low heat, stirring occasionally, until the mixture thickens and the blueberries burst open, which should take about 10-15 minutes. Remove from heat and let it cool.

Assembling:

1. Once the cornmeal olive oil cake has cooled, remove it from the loaf pan and slice.

2. In a bowl, whip the fresh ricotta cheese until smooth and creamy. To serve, pipe or spoon a generous dollop of whipped ricotta over each slice of cornmeal olive oil cake. Drizzle the blueberry-lavender compote over the ricotta.

3. Finish by sprinkling your favorite Jamie's Farm granola over the top and adding a pinch of flakey sea salt for an extra burst of flavor.

4. Serve immediately and enjoy!