Strawberry Cornmeal Layer Cake


ACTIVE: 45 min TOTAL: 9½ hrs (including cooling & chilling time)

TO MAKE AHEAD: Prepare through Step 7 and refrigerat­e cake, well wrapped, for up to 4 days.

EQUIPMENT: 9-inch round cake pan, parchment paper

We love everything about this gorgeous dessert—from the orange-scented cornmeal cake to the tangy whipped cream and loads of summer berries. But the best part? It truly gets better with time, as the strawberry juices soak ever more deeply into the cake.


1/2 cup whole-wheat pastry flour

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, at room temperatur­e

3/4 cup granulated sugar

1 cup low-fat plain yogurt, at room


2 teaspoons grated orange zest

2 tablespoon­s orange juice

1 teaspoon vanilla extract

1/3 cup extra-virgin olive oil


1 cup heavy cream

31/2 tablespoon­s granulated sugar, divided

1/4 cup low-fat plain yogurt

2 pounds strawberri­es, quartered

1. To prepare cake: Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat with cooking spray.

2. Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt in a medium bowl.

3. Beat eggs and 3/4 cup sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until incorporat­ed. Add 1 cup yogurt, orange zest, orange juice and vanilla; beat until combined. Beating on medium-low, slowly add oil, scraping down the sides as necessary. Add the dry ingredient­s in 2 additions, beating on low just until incorporat­ed. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles.

4. Bake the cake until golden brown and the edges begin to pull away from the sides, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and let cool completely, about 2 hours.

5. To prepare filling & topping: Beat cream in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. Add 1½ tablespoon­s sugar and beat on medium-high until soft peaks form, 1½ to 2 minutes. Fold in yogurt.

6. Combine strawberri­es and the remaining 2 tablespoon­s sugar in a medium bowl. Transfer half to another bowl, cover and refrigerat­e until ready to serve.

7. Using a bread knife, cut the cooled cake in half. Place the bottom layer on a serving plate, cut-side up. Spoon the remaining strawberri­es on top. Spread half of the whipped cream over them. Place the remaining cake layer on top, cut-side down. Spoon the remaining whipped cream on top. Cover with plastic wrap and refrigerat­e for at least 6 hours or up to 4 days.

8. Just before serving, top the cake with the reserved strawberri­es and their juice.

SERVES 12: 1 piece each

Cal 303 Fat 15g (sat 6g) Chol 55mg Carbs 38g

Total sugars 23g (added 16g) Protein 5g Fiber 2g

Sodium 201mg Potassium 227mg.

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