Strawberry-Almond Cornmeal Cake
['1/2 cup raw skin-on almonds', '2 ounces freeze-dried strawberries', '3/4 cup all-purpose flour', '1/2 cup granulated sugar', '1/4 teaspoon kosher salt', '1/2 cup (1 stick) chilled unsalted butter, cut into pieces', 'Nonstick vegetable oil spray', '1 1/4 cups all-purpose flour', '1/3 cup cornmeal', '1 1/2 teaspoons baking powder', '1/2 teaspoon kosher salt', '6 ounces almond paste', '1 cup granulated sugar', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '3 large eggs', '1 pound strawberries, hulled, half halved, half quartered', 'Powdered sugar (for serving)', 'A 9" springform pan']
Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.