Strawberry-Almond Cornmeal Cake
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Granulated Sugar1 tsp
Kosher Salt1 cup
Cornmeal1.5 tsps
Baking Powder170 g
Almond Paste3 large
EggDirections:
1
Add sugar and butter and mix until blended, about 2 minutes
2
Strawberry crumble: Pulse almonds in a food processor until about the size of grains of rice
3
Add strawberries and pulse to a coarse powder
4
Add flour, sugar, and salt and pulse just to blend
5
Add butter and process until no dry spots remain
6
Pulse almonds in a food processor until about the size of grains of rice
7
Add strawberries and pulse to a coarse powder
8
Add flour, sugar, and salt and pulse just to blend
9
Add butter and process until no dry spots remain
10
Cake and assembly: Preheat oven to 350°F
11
Coat pan with nonstick spray
12
Whisk flour, cornmeal, baking powder, and salt in a medium bowl
13
Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly
14
Add eggs one at a time, mixing well to incorporate after each addition
15
Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes
16
Reduce speed to low and mix in dry ingredients
17
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble
18
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes
19
Let cool in pan before unmolding
20
Dust with powdered sugar just before serving
21
Preheat oven to 350°F
22
Coat pan with nonstick spray
23
Whisk flour, cornmeal, baking powder, and salt in a medium bowl
24
Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly
25
Add sugar and butter and mix until blended, about 2 minutes
26
Add eggs one at a time, mixing well to incorporate after each addition
27
Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes
28
Reduce speed to low and mix in dry ingredients
29
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble
30
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes
31
Let cool in pan before unmolding
32
Dust with powdered sugar just before serving
33
Do ahead Cake can be baked 2 days ahead
34
Store tightly wrapped at room temperature
35
Cake can be baked 2 days ahead
36
Store tightly wrapped at room temperature