Corn Almond Cakes with Summer Fruit and Yogurt Whipped Cream
These tasty cakes are made like muffins and can be easily frozen in a plastic bag. I love whipping cream with yogurt. The yogurt flavors the cream with sweetness and vanilla and it stabilizes it so it’s just as good the next day. This also makes a tasty breakfast for a special occasion.
1/2 cup whole natural almonds
1 cup yellow cornmeal
1/3 cup Clabber Girl Cornstarch
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
2 sticks butter
3/4 cup sugar
2 large whole eggs
2 large egg yolks
1/4 cup vanilla yogurt
1/2 teaspoon almond extract
5 cups sliced seasonal ripe summer fruit such as berries, peaches, plums, nectarines, cherries etc.
1 cup heavy cream
½ cup vanilla yogurt
Preheat the oven to 425’F. Butter and flour 12 1/2-cup muffin tins.
In a food processor grind the almonds fine. Add the cornmeal, cornstarch, baking powder and salt and pulse the motor until blended.
In a bowl cream together the butter and sugar with an electric mixer. Add the eggs and yolks one at a time beating well after each addition and beat in the yogurt and extract. Stir in the corn mixture just until blended.
Spoon the batter into the muffin tin and bake for 12 to 15 minutes or until a skewer inserted in the middle of a cake comes out clean. Run a knife around each cake and turn out onto a rack to cool.
Slice the fruit and toss with sugar to taste. Whip the cream until thickened. Add the yogurt and continue to beat until the cream holds soft peaks.
For each serving, slice a corn cake and arrange the slices overlapping on a plate. Spoon some fruit over the cake and top with cream. Makes 12 cakes.
From Leslie Glover Pendleton