Honey Corn Cakes With Natural Blackberry Mango Compote

Honey Corn Cakes With Natural Blackberry Mango Compote

The compote that tops these fluffy corn cakes is made without sugar, using just pure fruit and a splash of fruit juice. It’s very lightly sweet and a bit thinner than the classic variety. Paired with a bit of honey in the batter and overtop, the natural gentle sweetness of these cakes makes them great for breakfast or dessert.

by |

Honey Corn Cakes With Natural Blackberry Mango Compote


Yield: 8 small cakes

Cook Time: 1 hour

Ingredients:

  • 1 medium mango, peeled, seeded, and chopped
  • 4 ounces blackberries
  • 1/4 cup apple or other fruit juice
  • 1 egg, separated
  • 1/4 cup milk
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder

Directions:

  1. Place mango pieces, blackberries, and apple juice in a heavy-bottomed saucepan on medium heat until bubbling. Reduce heat to low and continue simmering, stirring often, until almost all of the liquid has cooked down, about 30 minutes. Remove from heat and set aside.
  2. In a medium mixing bowl, combine egg yolk, milk, oil, honey, vanilla, and cinnamon. Stir in cornmeal and baking powder. Whip egg white separately until soft peaks form; fold gently into batter.
  3. Heat a large, lightly greased skillet or griddle until a drop of water sizzles and evaporates. Drop batter one tablespoon at a time onto hot pan and cook until cake is beginning to set and bottom has browned, about a minute. Flip and repeat.
  4. To serve, top cakes with a spoonful of compote and drizzle with honey.