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STRAWBERRY ALMOND CORNMEAL CAKE Recipe

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This recipe for STRAWBERRY ALMOND CORNMEAL CAKE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crumble
½ cup raw, skin on almonds
2 oz freeze dried strawberries
¾ cup flour
½ cup sugar
¼ teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, cut into pieces

Cake
1 ¼ cup flour
1/3 cup cornmeal
1 ½ teaspoon baking powder
½ teaspoon kosher salt
6 oz almond paste
1 cup sugar
¾ cup (1 ½ sticks)unsalted butter, room temperature
3 large eggs
1 lb strawberries, hulled, half halved, half quartered
Powdered sugar
Directions:
Directions:
Pulse almonds in processor, add strawberries, flour, sugar and salt to blend. Add butter to create crumble.
Preheat oven to 350° Coat pan with nonstick spray. Whisk flour, cornmeal baking powder and salt in bowl. Using electric mixer in separate bowl, break up almond paste until crumbly. Add sugar and butter, then eggs one at a time. Beat all until light and fluffy. Mix in dry ingredients. Scrape batter into pan and scatter strawberries on top, add crumble over that.
Bake for 80-90 minutes. Serve with powdered sugar on top.

 

 

 

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