(The batter may start to separate for the last few eggs.) Add the eggs, one at a time, incorporating fully before adding another. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated honey, salt, and honey until pale and fluffy, about 5 minutes.In a small bowl, whisk the almond flour with the cornmeal until just combined.Coat an 8-inch round cake pan with nonstick cooking spray and set aside. I could talk about how much I love this cake forever, but instead I’m going to stop writing and tell you to go make it right now. Enjoy! :) Facebook | Instagram | Twitter | Pinterest | Snapchat Remember to #bakerita if you try the recipe! Print I know this simple honey cornmeal cake isn’t my usual favorite ooey gooey chocolate peanut butter sort of recipe, but it holds its own. The simple whipped cream, sweetened with only a tiny bit of granulated honey, rounded out the plate and made it irresistible. Made it top three worthy. The strawberries didn’t need any extra sweetness and the fresh flavor shone right through. The “compote” isn’t more than sweet fresh strawberries cooked down in a little bit of water with a splash of vanilla extract. This wouldn’t have made the top three without the compote and the whipped cream. With a sprinkling of powdered sugar, it’s perfection all on it’s own.īUT – the strawberry compote. A smattering of sliced almonds over the top the cake makes it look pretty and gives a little toasty, nutty crunch. Oh, and have I mentioned this cake is gluten-free too?! I used finely ground blanched almond flour, and the texture is on point (as I’ve mentioned 80x so far in this post). Make sure you grab fine grind cornmeal at the store, but if you do have a coarser grind of cornmeal on hand, pulse about 1 cup of cornmeal through a food processor or blender to make it finer, for about 15-20 seconds, and then measure out the 3/4 cup for the recipe. In the case of this cake, the subtle honey flavor pairs perfectly with the slightly gritty cornmeal texture. I love these because you can sub them in wherever you would use regular granulated sugar and still get honey flavor – I sweetened the whipped cream with the honey crystals too! You can get them in Walmart stores or online. It’s not overwhelmingly sweet either – just a hint of honey peeking through.įor honey flavor without all the sticky gooey honey mess, I used Nektar Naturals granulated honey crystals, which are combined with cane sugar to create a pourable honey-flavored sweetener. The cake, like its predecessor, features lots of butter and eggs, which help makes this cake sooo dreamily rich and buttery and so totally delicious. Forgive me while I swoon all over this cake – it was love at first bite. This honey cornmeal cake, that I’m sharing today, is a new interpretation of that cake, and dare I say…it’s even better than the original. The blackberries softened up and almost melted into the cake, creating tangy pockets of flavor that paired so wonderfully with the richness from the butter and eggs and the texture of the cornmeal. I remember taking sliver after sliver of that cake, trying not to eat the whole darn thing in one sitting. And oh man, that cake. I’ve always remembered it so fondly and it’s stood out among the sea of baked goods I’ve posted over the few years of being a food blogger. I’ve dabbled with cornmeal cake before, too, with this blackberry cornmeal cake, a few years ago. I’ve always had a love for all things with cornmeal – whether it be savory cornbread, sweeter blueberry cornbread, and corn muffins. With over 400 recipes on this site, that’s a big statement. Serve.Let me start this post off with this: this honey cornmeal cake is right up there in my top three favorite things I’ve ever posted. Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary. Divide the macerated strawberries between four bowls. Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form. Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry. Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar. Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar. Set aside to cool to room temperature, then refrigerate, covered, until well-chilled Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally. Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour.Ĭombine the cream, honey and 1 sprig of the rosemary in a small saucepan.
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