Cornmeal Cake with Apricot-Bay Compote

Name: Cornmeal Cake with Apricot-Bay Compote
Ingredients: 1/2 cup (2½ ounces/71 grams), cornmeal; 1 cup (5 ounces/142 grams), all-purpose flour; 1 teaspoon, baking powder; 1/8 teaspoon, baking soda; 1/2 teaspoon, salt; 3/4 cup, whole milk; 3/4 cup (5¼ ounces/149 grams), sugar; 6 tablespoons, unsalted butter, melted and cooled; 1 large, egg plus 1 large yolk; 1 cup, water; 3 tablespoons, honey; 2 large, bay leaves; 1 teaspoon, vanilla extract; 1 cup, dried apricots, halved; 2 cups, whipped cream; 3 tablespoons chopped shelled, pistachios

Desserts or Baked Goods
Cakes

By Nicole Konstantinakos

This cake is a welcome finish to an elegant summer dinner or a treat on the brunch table.

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 8 to 10

A cookbook recipe exclusively for All-Access members from The Perfect Cake

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