Roasted Strawberry Morning Cake w. Buttermilk + Cornmeal
I’ve been playing a lot with flourless baking, and one of my experiments resulted in this tender, just very slightly gritty (in a good way) cake. It’s not too sweet, and thus I’ve dubbed it a ‘morning cake’ – think of it as an alternative to a muffin or other morning pastry, but with more heft. I folded lightly roasted strawberries into the batter, and am considering doing a riff on this to make it more of a dessert cake, with using the strawberries in a fluffy, fruity butter cream to smooth on top. But that’s another recipe for another time. This one is for now.
Makes 8-10 servings
3 cups sliced strawberries
2 cups corn meal
1 teaspoon salt
3 teaspoons baking powder
1 cup (non/low fat) plain yogurt
1 cup buttermilk
2 eggs, lightly beaten
1/2 cup honey
Roast strawberries (can be done ahead): Turn oven to 400 degrees F. Spread sliced strawberries evenly on a baking sheet and toss with a sprinkling of vegetable oil. Roast for about 30 minutes, until slightly shriveled. Remove from oven and set aside.
Turn oven to 350 degrees. Well grease a bundt pan.
Whisk cornmeal, salt and baking powder together in a large bowl. In another bowl, whisk together yogurt, buttermilk, eggs, and honey. Add wet mixture to dry ingredients and stir well to combine. Add roasted strawberries and stir lightly to incorporate.
Pour batter in bundt pan and bake for 45-50 minutes (check after 45 minutes), until a tester comes out clean. Cool 20 minutes in pan, then turn out onto a rack and cool completely before serving.