I love when I can add another low maintenance cake recipe to the arsenal. That would be this Almond and Honey Cornmeal Cake. No frosting, no layers, no fuss, but still a gorgeous cake fit for a dinner party. Cornmeal cakes are a favorite of mine personally, we also have these little strawberry cornmeal cakes you should peek at. The slivered almonds that cover the top of this cake make it look really rustic which I love, and then we took the cute factor up a notch and garnished with little sprigs of rosemary. Yum. Enjoy!
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Almond and Honey Cornmeal Cake
- 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
- 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.
- *Makes 1 (8 inch) cake
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Also curious. Do u uSe the removeable bottom pan or do u actually just flip it out of a tart pan?
I sprinkled the layer of almonds and upon taking the aluminum foil off for the last 10-15 minutes I noticed all of the almonds sunk into the cake???
Hm, that’s so strange. Some will sink into the cake, but not much. I wonder if it was the difference of adding them pre-bake or mid-bake? I’ve just never had that happen before!
This happened to me too. I LOVE this cake. I’ve made it now a bunch of times and the strangest thing is that suddenly I’m having little hiccups. He almonds definitely sink last few times. All of them. And the cake kind of overflows so it gets pretty stuck. The previous times it worked out flawlessly. I too wasn’t sure whether the baking soda or baking powder was accurate.
Perfect. It was light and cake-like. All I changed was g.f. flour. My husband was even surprised that it was gluten free. One thing though. I assume you did mean baking powder in the list of ingredients and not baking soda in the instructions. Thank you for a great recipe!
I wondered the same thing. is it powder or soda? do you know?
I am so excited! (easy to please, I guess). It’s in the oven now. I did use Cup4Cup gluten free flour. I’ll let y’all know.
Rocky Mountain Woman
Beautiful! I love almond desserts.
Also in step 12 you say “lower.” Does that mean put on the lower rack in the oven or lower the temp in the oven? Looks yummy, I might even make tonight!
It’s for a lower temp in the oven! From 375 to 350 F! :)
can you make this gluten free? Maybe using almond flour in place of the regular AP flour?
I would use a gluten-free flour over the almond meal, and it should work just fine…usually just a 1:1 sub
This looks dee-luscious! The recipe call out 8″ springform pan but the photo looks as if a fluted tart pan was the baking vessel. I have this ‘up next’ to bake. Can a fluted tart pan be used?
Hi! I wrote spring form because that seems to be a little more common, but i made mine in a fluted tart pan, which works really well too! :)
Does it make its own crust? Is the crust a regular pie crust?
No crust! Just a cake poured into a fluted tart pan!