When you marry a pastry chef, you don’t have to perfect your baking skills, says Ben Barker, who participated in the 1990 Workshop. That’s why Chef Barker—whose wife, Karen, is a pastry authority—limits himself to simple “beach cottage desserts,” like this cornmeal cake. It’s a homespun, old-fashioned dessert that you can adapt to any summer berries. The sabayon dresses it up for company. Don’t be surprised by the unorthodox method—it really works.

　　

Ingredients

serves 8

　　4 tablespoons unsalted butter at room temperature, plus more for buttering the pan

　　3/4 pound fresh blueberries or blackberries

　　1 tablespoon freshly squeezed orange juice

　　1/2 teaspoon grated orange zest

　　1/4 teaspoon ground cinnamon

　　3/4 cup plus 2 tablespoons all-purpose flour

　　1/4 cup plus 2 tablespoons yellow cornmeal

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon kosher salt

　　2/3 cup sugar

　　1/2 cup whole milk

　　1 cup boiling water

　　

Buttermilk Sabayon

4 large egg yolks

　　1/4 cup sugar

　　3/4 cup buttermilk

　　1/2 cup heavy cream

　　1/4 teaspoon vanilla extract

　　

Step 1

Preheat the oven to 350°F. Butter a 9-inch deep-dish pie pan.

　　

Step 2

In a bowl, stir together the berries, orange juice, orange zest, and cinnamon. Spread the berry mixture evenly in the buttered pie pan.

　　

Step 3

In a bowl, whisk together the flour, cornmeal, baking powder, and salt.

　　

Step 4

In another bowl, with handheld electric beaters, beat the butter until smooth. Add the sugar gradually, beating until blended. By hand, stir in the dry ingredients; the mixture will be crumbly. Gradually stir in the milk. Dollop the batter over the berries, then use an offset spatula or knife to spread the batter in an even layer that covers the berries.

　　

Step 5

Put the pie plate on a rimmed baking sheet. Pour the boiling water evenly over the batter. Bake until the cake is firm to the touch and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool until just warm.

　　

Step 6

For the buttermilk sabayon: Combine the egg yolks, sugar, and buttermilk in the top of a double boiler or in a stainless steel bowl that fits over the top of a saucepan. Set over a saucepan of simmering water; the double boiler top or bowl should not touch the water. Whisk constantly by hand or with electric beaters until the mixture doubles in volume, thickens, and is hot to the touch, about 10 minutes. Cool the mixture in an ice bath.

　　

Step 7

Whip the cream and vanilla to firm peaks. Fold into the cooled egg mixture. Chill, covered, until ready to use.

　　

Step 8

Cut the warm cake into wedges and serve with a dollop of sabayon.

　　The Cakebread Cellars American Harvest Cookbook