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Receta Cornmeal Almond Cake

Name: Cornmeal Almond Cake
Ingredients: 3/4 c. extra-dry or possibly brut champagne or possibly sparkling wine; 1 1/4 c. all-purpose flour; 1/2 c. fine yellow cornmeal; 1 c. sugar; 2 1/2 tsp baking pwdr; 1/2 tsp salt Grated zest of 1 lemon; 3/4 c. slivered blanched almonds; 1/2 c. (1 stick) unsalted butter, cut into pcs; 2 x Large eggs, beaten till foamy; 1 tsp vanilla extract; 3 Tbsp. tart dry cherries

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Ingredientes

3/4 c. extra-dry or possibly brut champagne or possibly sparkling wine
1 1/4 c. all-purpose flour
1/2 c. fine yellow cornmeal
1 c. sugar
2 1/2 tsp baking pwdr
1/2 tsp salt Grated zest of 1 lemon
3/4 c. slivered blanched almonds
1/2 c. (1 stick) unsalted butter, cut into pcs
2 x Large eggs, beaten till foamy
1 tsp vanilla extract
3 Tbsp. tart dry cherries

Direcciones

Measure champagne and let stand at room temperature 30 min to 1 hour to go flat.
Preheat oven to 350 degrees. Grease an 8 inch spring-form pan. Line the bottom with parchment paper and grease parchment. Place flour, cornmeal, sugar, baking pwdr, salt, zest and almonds in food processor. Pulse a few times. Add in butter and pulse till crumbly. Add in Large eggs, champagne and vanilla. Process till smooth. Scrape into prepared pan and sprinkle with dry cherries; press cherries into batter with rubber spatula. Bake 45 to 50 min, till golden brown around edges and cake tester inserted into center comes out clean. Remove pan sides and cold completely on rack. Serve with juicy crushed strawberries sprinkled with sugar and whipped cream, or possibly plain dusted with powdered sugar.