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Picture of Strawberry-Almond Cornmeal Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6174 kcal 309 %
  • Fat 357 g 549 %
  • Saturated 157 g 787 %
  • Carbs 693 g 231 %
  • Fiber 36 g 144 %
  • Protein 85 g 169 %
  • Cholesterol 1168 mg 389 %
  • Sodium 2234 mg 93 %
  • Calcium 1270 mg 127 %
  • Magnesium 579 mg 138 %
  • Potassium 2463 mg 52 %
  • Iron 25 mg 139 %
  • Zinc 10 mg 89 %
  • Phosphorus 2277 mg 325 %
  • Vitamin A 2192 µg 244 %
  • Vitamin C 300 mg 334 %
  • Thiamin (B1) 3 mg 228 %
  • Riboflavin (B2) 4 mg 301 %
  • Niacin (B3) 25 mg 153 %
  • Vitamin B6 1 mg 67 %
  • Folate equivalent (total) 1260 µg 315 %
  • Vitamin B12 2 µg 76 %
  • Vitamin D 3 µg 20 %
  • Vitamin E 57 mg 379 %
  • Vitamin K 32 µg 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Strawberry-Almond Cornmeal Cake

Ingredients

  • ½ cup raw skin-on almonds
  • 2 ounces freeze-dried strawberries
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • Nonstick vegetable oil spray
  • 1¼ cups all-purpose flour
  • ⅓ cup cornmeal
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 6 ounces almond paste
  • 1 cup granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 pound strawberries, hulled, half halved, half quartered
  • Powdered sugar (for serving)
  • A 9" springform pan

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