Gluten Free Honey Cornmeal Cake with Strawberry Compote + Honey Whipped Cream
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  • 1 cup of corn
  • 15-20 sec
  • ¾ cup blanched almond flour ¾ cup fine grind cornmeal 1 cup (2 sticks) unsalted butter, room temperature ¾ cup Nektar Naturals granulated honey ¾ teaspoon salt 2 tablespoons honey 5 eggs, room temperature ½ cup sliced almonds For the strawberry compote 1 cup sliced strawberries ¼ cup water 1 teaspoon vanilla extract For the honey whipped cream ½ cup heavy whipping cream 1 tablespoon Nektar Naturals granulated honey Directions Preheat the oven to 325ºF. 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. For the strawberry compote 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. For the honey whipped cream 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. 3.5.3208



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