Equipment
Ingredients
Main Batter
- 10 g butter, softened
- 180 g all-purpose flour
- 3 bacon, diced small
- 300 g cornmeal
- 10 g baking powder
- 2½ g baking soda
- 2½ g salt
- 60 g sugar
- 2 egg, lightly beaten
- 180 ml buttermilk
- 120 ml milk
- 64 g honey
- 21 g molasses
- 120 g dried apricots, thinly sliced
Serving
- maple ice cream
Nutrition (per serving)
Method
Preheat the oven to 163°C (325°F).
Apply butter to the 8-inch square baking pan and dust with a small amount of flour, tapping out the excess.
Place diced bacon in a skillet over medium heat and cook until the fat renders and the bits are crisp.
Transfer the bacon bits to paper towels to drain excess fat.
Whisk the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl until fully combined.
Form a well in the center of the dry mixture and pour in the beaten eggs, buttermilk, and milk.
Stir the mixture with a fork until the dry ingredients are just moistened.
Fold the honey, molasses, sliced apricots, and reserved bacon into the batter until distributed.
Pour the batter into the prepared pan and bake at 163°C (325°F) for 35 minutes.
Remove from the oven and allow the cake to cool completely in the pan before slicing into squares.
Serve slices with a scoop of maple ice cream if desired.
Chef's Notes
- For the crispiest bacon bits, ensure you render out as much fat as possible during the initial cooking stage.
- Don't overmix the batter after adding the wet ingredients. A few streaks of flour are acceptable, as overmixing will develop the gluten and result in a tougher cake.
- The combination of honey and molasses provides a complex sweetness. Adjust the ratio slightly to your preference, but be mindful that molasses adds a distinct depth of flavor.
- Allowing the cake to cool completely is crucial for clean slicing and to let the flavors meld. The texture will continue to set as it cools.
- The dried apricots should be thinly sliced to ensure they distribute evenly and don't create dense pockets within the cake.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent drying.
Freezer: 1 month — Wrap tightly in plastic wrap and foil.
Reheating: Warm individual slices in a microwave for 15-20 seconds.
