Honey And Cornmeal Cake With Lemon And Herb Custard

• For the custard:
• 1 cup heavy cream
• 1 bunch sage
• 2 tablespoons honey
• Zest from 1 lemon
• For the cake:
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup fine yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 cup fresh herbs, finely chopped (I used sage)
• 2 eggs
• 1 cup honey
• 3/4 cup buttermilk (or regular milk mixed with 1 teaspoon lemon juice and allowed to sit for 5 to 10 minutes)
• 1/2 cup olive oil
• Honey and butter, for serving

1. Preheat oven to 350u0b0 F.
2. In a small saucepan, combine the custard ingredients. Simmer for about 5 minutes, stirring occasionally so the cream does not burn. Cover, turn off heat, and let cool until you're ready to use it.
3. In a bowl, combine flours, cornmeal, baking powder, baking soda, salt, nutmeg, and fresh herbs. Whisk together until well-combined.
4. In a stand mixer or by hand, beat eggs and honey together until a bit of foam forms on top. I did this with my stand mixer on level 6 for about 4 minutes.
5. Once mixed, add buttermilk and olive oil.
6. Combine dry ingredients with wet ingredients and mix until well combined.
7. Pour the batter into a springform pan lined with parchment paper.
8. Now, discard the herb sprig from the cream mixture. Pour the cream mixture in the middle of the batter. Don't worry if it just sits at the top -- it will sink as it's cooking.
9. Bake for 35 to 40 minutes, until a tester inserted into the center of the cake comes out clean. Let cool the cake cool completely before serving with honey and butter.

custard, heavy cream, sage, honey, lemon, cake, flour, whole wheat flour, yellow cornmeal, baking powder, baking soda, salt, freshly grated nutmeg, fresh herbs, eggs, honey, buttermilk, olive oil, honey

Taken from food52.com/recipes/28482-honey-and-cornmeal-cake-with-lemon-and-herb-custard (may not work)