We pour warm honey syrup over our cake when it comes out of the oven—it soaks into the cornmeal crumb, keeping it moist. We also add a dusting of fennel pollen and sea salt at the last moment for aroma and texture. —Jody Williams and Rita Sodi from “Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant”
This recipe makes one nine-inch cake and serves eight.
