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Cornmeal-Almond Cake with Strawberries and Mascarpone
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Brief Description
This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. Instead of using plain whipped cream as a topping. A combination of cream and mascarpone is whipped for a bit of tanginess.
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Main Ingredient
cake
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Category: Cakes
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make ahead:P the cake can be kept at room temperature overnight.
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Posted By: ecarr
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Posted On: Jun 02, 2012
Number of Servings:
Ingredients:
- 3 cups - sliced blanched almonds (about 10 oz)
- 1/3 cups - all-purpose flour
- 1 teaspoons - baking powder
- 1/2 teaspoons - salt
- 1 sticks - + 2 T unsalted butter softened
- 1 cups - sugar
- 1 teaspoons - pure vanilla extract
- 3 - large eggs room temperature
- - finely grated zest of 2 lemons
- 1 tablespoons - fresh lemon juice
- 1 cups - fine yellow cornmeal
- 3/4 cups - heavy cream
- 1/2 cups - fresh mascarpone cheese
- 3 tablespoons - confectioners' sugar
- 1 quarts - strawberries hulled & sliced, 1/4 inch thick
Directions:
1. Make the cake. Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. Spread the almonds on a large rimmed baking sheet and bake for 5 minutes, stirring once, until golden. Let cool completely, then transfer the almonds to a food processor and process until finely ground but not pasty.
2. In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, suing an electric mixer at medium speed, beat the butter with the sugar and vanilla, scraping down the bowl, until light and fluffy, 2 minutes. Beat in the eggs, 1 at a time, beating well between additions. Scrape down the bowl and beat the batter until fluffy, 1 minute. Beat in the lemon zest and juice. With a rubber spatula, fold the flour mixture into the batter, then the cornmeal and the ground almonds.
3. Scrape the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center comes out with a few moist crumbs attached. Transfer the cake to a wire rack, still int he pan, and let cool to room temperature.
4. Make the topping. In a large stainless steel bowl, using an electric mixer, whip the cream to soft peaks. Add the mascarpone and confectioners' sugar and whip until barely firm peaks form.
5. Run a thin knife around the side of the cake pan and invert the cake onto the wire rack. Place a plate on top of the cake and turn the cake right side up. Cut the cake into wedges and serve with the mascarpone cream and strawberries.
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