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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 25 mins
Cooling Time
1 hr
Servings: 8
Calories: 441 kcal
Course: Dessert , Cake

Ingredients

  • ¾ cup fine ground yellow cornmeal
  • ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ⅔ cup sugar
  • ¼ cup almond paste
  • ¼ cup plus 2 tablespoons honey, divided
  • 2 large eggs
  • ½ cup plus 2 tablespoons whole milk
  • 1 ½ teaspoons minced rosemary optional
  • 1 teaspoon vanilla extract
  • Zest of 1 Meyer lemon
  • 1 cup thinly sliced almonds
  • rosemary sprigs, optional garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. Lightly grease the bottom and sides of an 8” spring form pan and set aside.
  3. Pour cornmeal, flour, baking soda, and salt into a mixing bowl and whisk together. Set aside.
  4. In another mixing bowl beat butter, using an electric mixer, until light and fluffy.
  5. Scrape down sides of bowl, add sugar beat together.
  6. Add almond paste and ¼ cup honey and continue to beat together until fully incorporated.
  7. Add eggs, one at a time, and continue to mix together.
  8. 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.
  9. Scrape down sides of bowl and fold in rosemary (if using), vanilla and lemon zest into the batter.
  10. Pour batter into prepared spring form pan, spreading to create an even surface and transfer pan to a baking sheet.
  11. 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.
  12. 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.
  13. Remove cake from oven, drizzle with 1 tablespoon honey and cool for at least 1 hour.
  14. Once cake has cooled, unmold from pan, drizzle with remaining honey, top with rosemary sprigs (if using), slice and serve.

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 (7%) Fiber 4g (16%) Sugar 30g (60%) Vitamin A 456IU (9%) Calcium 117mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

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.