Lemon Olive Oil Corn Cakes

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1/2 cup plant-based milk
Zest and juice of 1 large lemon (1 tablespoon zest, 3 tablespoons juice)
1 cup coconut sugar
3/4 cup olive oil
3 eggs
1 tablespoon vanilla
Dry
1 and 1/2 cup almond flour
1 cup fine yellow cornmeal (not grits)
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
Berry Jam
3 cups fresh or frozen raspberries, blueberries, or blackberries
1/4 cup maple syrup
3 tablespoons lemon juice
1 tablespoon water 

18 cupcakes

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Instructions

1.  Preheat oven to 325ºF/165ºC. Prepare 18 cupcake tins with paper cupcake holders.
2.  Add milk with lemon juice and zest into a medium sized bowl. Stir and let sit until thickened into a sort of buttermilk - about 5 minutes. Whisk coconut sugar, olive oil, eggs and vanilla into the curdled milk.
3.  Add almond flour, cornmeal, baking powder, baking soda and salt. Whisk into a smooth batter.
4.  Pour batter nearly to the top of each cupcake holder. Bake for 15 minutes.
5.  While cakes are baking, make berry jam: Place 3 cups berries, maple syrup, lemon juice and water into a medium sized saucepan. Heat on medium heat, letting the berries boil. Stir regularly as they boil 15 minutes. Most liquid should be gone from the juicy berries and they will have thickened into a jam.
6.  At 15 minutes baking time: remove partially baked cakes from oven and place a large teaspoon dollop of berry jam in the center of each cake. Place pans back into oven after rotating around to bake evenly. Bake until lightly golden brown, another 5 to 8 minutes (total baking time 20 to 23 minutes).

Photos by Milkshake Creative

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