Citrus Cornmeal Cake With Wine Roasted Strawberries Recipes

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CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES



Citrus Cornmeal Cake With Wine-Roasted Strawberries image

An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Yield Makes one 9-inch cake

Number Of Ingredients 12

2/3 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 1/4 cups sugar
1 tablespoon grated orange or tangerine zest, plus 1/2 cup fresh juice
1 teaspoon pure vanilla extract or paste
3/4 cup sweetened shredded coconut
1 1/4 cups unbleached all-purpose flour
3/4 cup fine yellow cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
Wine-Roasted Strawberries and lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
  • Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.

WINE-ROASTED STRAWBERRIES



Wine-Roasted Strawberries image

Roasted in white wine with orange and lemon juices, the flavor of the strawberries intensifies. This is a good technique to perk up less than stellar berries. Use the strawberries as a topping for a simple dessert like Citrus Cornmeal Cake.

Provided by Martha Stewart

Time 1h35m

Yield Makes 2 1/2 cups

Number Of Ingredients 6

1 small orange
1 small lemon
1/4 cup dry white or rose wine
1/4 cup pure maple syrup
2 quarts strawberries, hulled and halved (6 cups)
2 star-anise pods

Steps:

  • Preheat oven to 350 degrees. Peel three 2-inch-long strips of zest each from orange and lemon, then juice both (you should have 1/4 cup juice total). Stir wine and maple syrup into juice. Place strawberries in a 9-by-13-inch baking dish. Add juice mixture, zest strips, and star anise; stir to combine. Roast, stirring once, until sauce is slightly syrupy and strawberries turn bright red, 1 hour, 20 minutes to 1 hour, 30 minutes. Let cool completely. (Strawberries can be refrigerated in an airtight container up to 3 days.)

CITRUS CORNMEAL CAKE



Citrus Cornmeal Cake image

Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It's sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup lemon yogurt
1/3 cup honey
1/4 cup olive oil
1 large egg, room temperature
2 large egg whites, room temperature
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon grated orange zest
1 can (15 ounces) mandarin oranges, drained
3 tablespoons sliced almonds

Steps:

  • Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 240 calories, Fat 9g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

LEMON RASPBERRY CORNMEAL CAKE



Lemon Raspberry Cornmeal Cake image

This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.

Provided by Yossy Arefi

Categories     brunch, cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

1/2 cup/113 grams unsalted butter, melted, plus more for greasing the pan
2 lemons
3/4 cup/150 grams granulated sugar, plus 2 teaspoons
2 large eggs
3/4 cup/185 grams sour cream
3/4 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups/160 grams all-purpose flour
1/2 cup/70 grams fine cornmeal
1 (6-ounce/170-gram) container fresh raspberries
1 to 2 tablespoons lemon juice (from half of one of the zested lemons from the cake)
3/4 cup/75 grams sifted confectioners' sugar
Pinch of salt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
  • Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
  • Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
  • Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
  • Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
  • Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
  • Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
  • While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
  • Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

LEMON CORNMEAL CAKE WITH LEMON GLAZE



Lemon Cornmeal Cake With Lemon Glaze image

This cake is light, moist, flavorful, and not overly sweet. A little bit of work for a huge big pay off! I have served it with fresh strawberries and whipped cream and also with lemon curd and fresh raspberries, many toppings would be great. Can double the amount of glaze to cover the entire cake and allow some to dribble off the sides if you like glaze like we do. I have also added 1/3 cup small frozen blueberries to the dry mix and served it like a coffee cake instead of a dessert, minus the glaze. I think it is especially good with Meyer Lemons if you can find them. Adapted from Epicurious website. Hope you enjoy!

Provided by Scoutie

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/3 cup fine yellow cornmeal
1/2 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled
1 cup packed powdered sugar, sifted
3 -4 tablespoons fresh lemon juice

Steps:

  • For cake
  • Position rack in center of oven and preheat to 350°F
  • Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
  • Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
  • Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
  • Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
  • Scrape batter into pan; spread evenly.
  • For glaze.
  • Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
  • Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
  • Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  • Immediately run knife around sides of cake.
  • Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
  • Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
  • Stir glaze until blended.
  • While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
  • Cool completely and serve.

Nutrition Facts : Calories 347.1, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.6, Sodium 358, Carbohydrate 52.1, Fiber 1.1, Sugar 29.1, Protein 5.6

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Top Asked Questions

What does citrus cornmeal cake taste like?
And Citrus Cornmeal Cake with Wine-Roasted Strawberries has an incredible, aromatic flavor, it tastes as good as its name suggests. To make things even easier for you, we made sure these cakes and cookie recipes were all-around accessible: Spiced Orange Palmiers don't require making batter or dough since they're made with store-bought puff pastry.
How do you make orange cake with cornmeal?
Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest. Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
What is a cornmeal cake?
Cornmeal adds a wonderfully delicate crumb and a golden yellow color to cakes. From a beautiful blueberry cornmeal upside-down cake to an Italian-inspired lemon cornmeal cake that is naturally gluten-free, our best cornmeal cake recipes are the perfect treat during the colder months when you're in the mood for something sweet.
What's in a gluten-free cornmeal and almond flour cake?
This gluten-free cornmeal and almond flour cake is made lovely and moist with the addition of plain yogurt. It's delicately flavored with orange juice and orange zest, and packed with slices of fresh quinces. Allow the cake to cool before topping with sliced almonds for a crunchy finish.

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