Strawberry-Almond Cornmeal Cake
A delightful cornmeal cake featuring fresh strawberries and almonds, topped with a buttery crumble. This elegant dessert combines the nutty flavor of almonds with sweet strawberries and the subtle texture of cornmeal.
Ingredients
- •½ cup raw skin-on almonds
- •2 ounces freeze-dried strawberries
- •¾ cup all-purpose flour
- •½ cup granulated sugar
- •¼ teaspoon kosher salt
- •½ cup unsalted butter
- •1 spray nonstick vegetable oil spray
- •1¼ cups all-purpose flour
- •⅓ cup cornmeal
- •1½ teaspoons baking powder
- •½ teaspoon kosher salt
- •6 ounces almond paste
- •1 cup granulated sugar
- •¾ cup unsalted butter
- •3 whole large eggs
- •1 pound strawberries
- •¼ cup powdered sugar
- •1 pan springform pan
Cooking Instructions
- 1.
Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
10 min
- 2.
Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
15 min
- 3.
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80-90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
90 min
- 4.
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
