Corn Meal Almond Cake with Fresh Berries and Nutmeg Ice Cream
Compliments of: Canton Club
- 10 oz almonds
- 1/3 cup all purpose flour
- 1 ts baking powder
- 1/2 ts salt
- 1 stick of butter plus 2 tb
- 1 cup sugar
- 3 medium eggs – room temp
- 2 lemons- zest and juice
- 1 cup fine corn meal
Toast almonds and let cool. Ground almonds fine.
Sift flour and add baking powder and salt. Keep separate.
Mix butter, sugar, vanilla, and fluff for five minutes.
Add eggs one at a time and keep scraping.
Add zest and juice, keep scraping.
With a rubber spatula fold in flour mixture.
Add corn meal and then almonds.
Pour ingredients into a 9″ round pan. Bake at 350 degrees for 40 -45 minutes.
Garnish with your choice of season berries and serve with nutmeg ice cream.
(Serves 8- 10)