Cornmeal Cake With Black Cherry Compote ...

Directions

1. Preheat oven to 350 degrees. Butter 9- by 5- by 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess.
2. Scrape seeds from vanilla bean into heavy medium saucepan; add in bean. Add in lowfat milk, butter, lemon peel and salt. Bring to simmer, stirring till butter melts. Remove from heat. Gradually whisk in 1 c. cornmeal. Transfer to medium bowl. Fold in honey and 3 Tbsp. sugar. Cold to just lukewarm, stirring occasionally, about 10 min. Throw away vanilla bean. Whisk in yolks.
3. Using electric mixer, beat egg whites in large bowl till foamy. Sprinkle remaining 2 Tbsp. sugar over whites and beat till medium-soft peaks form. Gently fold whites into cornmeal mix in 2 additions. Pour batter into prepared pan.
4. Bake cake till top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 min. Cold cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.
5. This recipe yields 8 to 10 servings.
6. Comments: Traditionally, this cake - a Christmas specialty of the town of Seguret in the Vaucluse - is made with goat's lowfat milk (look for it in the supermarket dairy case), but feel free to use cow's lowfat milk.
7. Description: "(Lou Mias Avec Compote De Cerises Noires)"