5 from 6 votes
Almond and Honey Cornmeal Cake
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
25 mins
Cook Time
1 hr 5 mins
Cooling Time
1 hr
Servings:
8
Calories:
441 kcal
Course:
Dessert, Cake
Ingredients
- ¾ cup cornmeal fine ground, yellow
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter unsalted, softened, 1 stick
- ⅔ cup sugar
- ¼ cup almond paste
- ¼ cup honey 2 tablespoons, divided
- 2 large egg
- ½ cup milk whole, plus 2 tablespoons
- 1 ½ teaspoons rosemary optional, minced
- 1 teaspoon vanilla extract
- lemon zest of 1 Meyer lemon
- 1 cup almond thinly sliced
- rosemary sprigs, optional garnish
Instructions
- Preheat oven to 375˚F.
- Lightly grease the bottom and sides of an 8” spring form pan and set aside.
- Pour cornmeal, flour, baking soda, and salt into a mixing bowl and whisk together. Set aside.
- In another mixing bowl beat butter, using an electric mixer, until light and fluffy.
- Scrape down sides of bowl, add sugar beat together.
- Add almond paste and ¼ cup honey and continue to beat together until fully incorporated.
- Add eggs, one at a time, and continue to mix together.
- Stir half dry mixture into wet mixture, followed by milk, and then remaining dry mixture. Stir together until completely combined and no lumps are lefts.
- Scrape down sides of bowl and fold in rosemary (if using), vanilla and lemon zest into the batter.
- Pour batter into prepared spring form pan, spreading to create an even surface and transfer pan to a baking sheet.
- Sprinkle an even layer of almonds over cake, to cover completely. Cover spring form pan with foil and bake on center rack for about 40 minutes.
- Remove foil, lower temperature to 350 and continue to bake cake for an additional 10 to 15 minutes or until almonds have toasted and a wooden skewer comes out clean when inserted into center of the cake.
- Remove cake from oven, drizzle with 1 tablespoon honey and cool for at least 1 hour.
- Once cake has cooled, unmold from pan, drizzle with remaining honey, top with rosemary sprigs (if using), slice and serve.
Cup of Yum
Notes
- *Makes 1 (8 inch) cake
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
85mg
(28%)
Sodium
229mg
(10%)
Potassium
247mg
(5%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
456IU
(9%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 229mg | 10% |
| Potassium | 247mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 456IU | 9% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.