Ingredients

The following ingredients have 4 Servings
  • ¾ cup blanched almond flour
  • ¾ cup fine grind cornmeal
  • 1 cup (2 sticks) unsalted butter (room temperature)
  • ¾ cup Nektar Naturals granulated honey or coconut sugar
  • ¾ teaspoon salt
  • 2 tablespoons honey
  • 5 eggs (room temperature)
  • ½ cup sliced almonds
  • 1 cup sliced strawberries
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 1 tablespoon honey

Instruction

  • 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.