STRAWBERRY-ALMOND CORNMEAL CAKE

STRAWBERRY-ALMOND CORNMEAL CAKE image

Yield 12

Number Of Ingredients 21

Strawberry Crumble
Â½ cup raw skin-on almonds
2 ounces freeze-dried strawberries
Â¾ cup all-purpose flour
Â½ cup granulated sugar
Â¼ teaspoon kosher salt
Â½ cup (1 stick) chilled unsalted butter, cut into pieces
Cake and Assembly
Nonstick vegetable oil spray
1Â¼ cups all-purpose flour
â cup cornmeal
1Â½ teaspoons baking powder
Â½ teaspoon kosher salt
6 ounces almond paste
1 cup granulated sugar
Â¾ cup (1Â½ sticks) unsalted butter, room temperature
3 large eggs
1 pound strawberries, hulled, half halved, half quartered
Powdered sugar (for serving)
Special Equipment
A 9" springform pan

Steps:

Strawberry Crumble 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. Cake and Assembly Preheat oven to 350Â°. 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. 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, 80â90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.