Instructions: Preheat oven to 350 degrees. Butter 9- by 5- by 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess.

Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks.

Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan.

Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.

This recipe yields 8 to 10 servings.

Comments: Traditionally, this cake - a Christmas specialty of the town of Seguret in the Vaucluse - is made with goats milk (look for it in the supermarket dairy case), but feel free to use cows milk.

Description: "(Lou Mias Avec Compote De Cerises Noires)"

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