Gluten Free Honey Cornmeal Cake with Strawberry Compote + Honey Whipped Cream

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Gluten Free Honey Cornmeal Cake with Strawberry Compote + Honey Whipped Cream might be a recipe you should try. This recipe serves 8 and costs $1.57 per serving. One portion of this dish contains approximately 10g of protein, 42g of fat, and a total of 590 calories. It works well as a dessert. 66 people have made this recipe and would make it again. This recipe from Bakerita requires salt, honey, unsalted butter, and eggs. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is not so super. Users who liked this recipe also liked Honey-strawberry Shortcakes With Honey-sweetened Whipped Cream, Banana Bread French Toast with Strawberry Sauce & Honey Whipped Cream, and Cream Cheese Pound Cake with Honey Whipped Cream.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325F. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.In a small bowl, whisk the almond flour with the cornmeal until just combined. Set aside.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. Add the eggs, one at a time, incorporating fully before adding another. (The batter may start to separate for the last few eggs.)Add the flour mixture into the butter mixture and mix until just combined.Pour the batter into the prepared cake pan and sprinkle the almonds evenly over the top of the batter. Bake for 45-55 minutes or until the cake is golden brown on top and a skewer inserted into the center of the cake comes out clean. Cool the cake slightly, then remove from the pan to cool completely. Dust with powdered sugar and serve with strawberry compote and honey sweetened whipped cream.Combine the strawberries and water in a small saucepan over medium heat. Let boil until the water has thickened and the strawberries have begun to break down, 5-8 minutes. Stir in vanilla. Serve warm with cake.In the bowl of stand mixer fitted with the whisk attachment, combine the heavy whipping cream and granulated honey. Whip on high until it's thickened and creamy, 3-4 minutes.

 

Step by step:

1. Preheat the oven to 325F. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.In a small bowl, whisk the almond flour with the cornmeal until just combined. Set aside.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.

2. Add the eggs, one at a time, incorporating fully before adding another. (The batter may start to separate for the last few eggs.)

3. Add the flour mixture into the butter mixture and mix until just combined.

4. Pour the batter into the prepared cake pan and sprinkle the almonds evenly over the top of the batter.

5. Bake for 45-55 minutes or until the cake is golden brown on top and a skewer inserted into the center of the cake comes out clean. Cool the cake slightly, then remove from the pan to cool completely. Dust with powdered sugar and serve with strawberry compote and honey sweetened whipped cream.

6. Combine the strawberries and water in a small saucepan over medium heat.

7. Let boil until the water has thickened and the strawberries have begun to break down, 5-8 minutes. Stir in vanilla.

8. Serve warm with cake.In the bowl of stand mixer fitted with the whisk attachment, combine the heavy whipping cream and granulated honey. Whip on high until it's thickened and creamy, 3-4 minutes.

Nutrition Information:

covered percent of daily need