Best 5 Citrus Cornmeal Cake With Wine Roasted Strawberries Recipes

CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES

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

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

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.

LEMON RASPBERRY CORNMEAL CAKE

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

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.