Spruce Cornmeal Cake with Tangerine Goat Cheese Frosting

Spruce Cornmeal Cake with Tangerine Goat Cheese Frosting
Servings: 6

CORNMEAL CAKE

2 Tbsp. melted butter
1/2 c. milk
1 egg
2 Tbsp. honey
1/2 c. cornmeal
1/4 c. cornstarch
1/4 tsp. salt
1/2 Tbsp. baking powder
1/2 tsp. xanthan gum
1 tsp. spruce tips, ground finely in a mortar and pestle

Combine wet ingredients, then stir in dry ingredients.  Pour into a greased and cornstarched (in place of flour) 8″ cake pan.  Bake for 15 minutes at 350 degrees (F), or until a toothpick comes out cleanly.  Let cool completely.

FROSTING

Use a hand mixer to combine 2 Tbsp. each butter and Montchevré goat cheese (room temp).  Add in a big splash of brandy.  Next, mix in powdered sugar 1/2 c. at a time (approx. 1-1/2 cups total) until you enjoy the taste and consistency. Turn the mixer up to high and make the frosting extra fluffy.

To assemble, turn the cake upside down, and pierce with a fork or toothpick repeatedly. Pour several spoonfuls of warm spruce syrup over the cake, until it looks nicely soaked. Frost generously with tangerine goat cheese icing.

…with thanks to hungerandthirstforlife.blogspot.com