ALMOND-CORNMEAL STRAWBERRY SHORTCAKES
Cornmeal and finely ground almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better. It's a delightful summer dessert that's perfect for a crowd.
Provided by Martha Stewart
Categories Cake Recipes
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
- In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
- Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
- Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
- In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
- With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.
STRAWBERRY-ALMOND CORNMEAL CAKE
Provided by Briana Holt
Categories Cake Dessert Kid-Friendly Strawberry Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 12 Servings
Number Of Ingredients 21
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 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.
- 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.
- Do ahead
- Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
CRANBERRY-ALMOND CORNMEAL CAKE
This warm, comforting slow cooker dessert is guaranteed to ward off the wintertime blues. Top with a scoop of simple vanilla ice cream for an extra layer of flavor. -Shannon Kohn, Simpsonville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter., Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners' and serve with whipped cream.
Nutrition Facts : Calories 506 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 433mg sodium, Carbohydrate 84g carbohydrate (50g sugars, Fiber 3g fiber), Protein 7g protein.
STRAWBERRY, ALMOND & POLENTA SKILLET CAKE
Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream
Provided by Esther Clark
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
- Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.
- Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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STRAWBERRY ALMOND CORNMEAL CAKE RECIPE | REAL SIMPLE
From realsimple.com
5/5 (5)Total Time 1 hr 40 minsCategory FoodCalories 537 per serving
- Preheat the oven to 350°F. Butter and line a 9-inch loaf pan with parchment. Butter the parchment and dust lightly with flour.
- Whisk together the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the butter, 1 cup of the sugar, and the vanilla with an electric mixer on high, scraping down the sides of the bowl, until light and fluffy, 2 minutes. Beat in the eggs, one at a time, mixing well between additions, until fluffy. Fold the flour mixture into the batter. Fold in the cornmeal and almond flour, scraping the bottom of the bowl, until combined.
- Spoon the batter into the prepared pan; smooth with a spatula. Press the strawberries partway into the batter, leaving space between them. Sprinkle the top with the remaining sugar. Bake until the edges are browned and a cake tester inserted in the center (avoiding the berries) comes out with a few moist crumbs attached, 1 hour, 10 minutes. Transfer the cake to a wire rack to cool, 10 minutes, before turning the cake out of the pan. Cool completely. Cut into slices and serve.
STRAWBERRY-ALMOND CORNMEAL CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (55)Estimated Reading Time 2 minsServings 12
- 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.
- Preheat oven to 350°. 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, 80–90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
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- 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.
- 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.
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