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 eggs one at a time, mixing well to incorporate after each addition
2
Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes
3
Reduce speed to low and mix in dry ingredients
4
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble
5
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes
6
Let cool in pan before unmolding
7
Dust with powdered sugar just before serving
8
Preheat oven to 350°F
9
Coat pan with nonstick spray
10
Whisk flour, cornmeal, baking powder, and salt in a medium bowl
11
Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly
12
Add sugar and butter and mix until blended, about 2 minutes
13
Add eggs one at a time, mixing well to incorporate after each addition
14
Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes
15
Reduce speed to low and mix in dry ingredients
16
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble
17
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes
18
Let cool in pan before unmolding
19
Dust with powdered sugar just before serving
20
Do ahead Cake can be baked 2 days ahead
21
Store tightly wrapped at room temperature
22
Cake can be baked 2 days ahead
23
Store tightly wrapped at room temperature
24
Add sugar and butter and mix until blended, about 2 minutes
25
Strawberry crumble: Pulse almonds in a food processor until about the size of grains of rice
26
Add strawberries and pulse to a coarse powder
27
Add flour, sugar, and salt and pulse just to blend
28
Add butter and process until no dry spots remain
29
Pulse almonds in a food processor until about the size of grains of rice
30
Add strawberries and pulse to a coarse powder
31
Add flour, sugar, and salt and pulse just to blend
32
Add butter and process until no dry spots remain
33
Cake and assembly: Preheat oven to 350°F
34
Coat pan with nonstick spray
35
Whisk flour, cornmeal, baking powder, and salt in a medium bowl
36
Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly