Corn Cake with Strawberries

Corn Cake with Strawberries

60 min
Medium
1 serv.
328 g / 1 serv.

Rating

Average rating:—

Description

A fragrant cornmeal cake with fresh strawberries, lemon zest and almond flakes.

  1. Preheat the oven to 180°C. Grease a baking pan with butter and dust with corn flour.
  2. Melt the butter and cool to room temperature.
  3. Whisk the egg with sugar until light and fluffy.
  4. Add the melted butter, lemon zest and lemon juice. Mix well.
  5. Sift the corn flour with baking soda and a pinch of salt. Gently fold into the egg mixture until smooth.
  6. Cut the strawberries into small pieces and add to the batter. Stir gently.
  7. Pour the batter into the prepared pan and level the surface.
  8. Sprinkle with almond flakes on top.
  9. Bake for 30-40 minutes until golden brown and a skewer comes out clean.
  10. Cool the cake slightly, slice into portions and serve with whipped cream.
864
263 kcal / 100 g
kcal
13.1 g
4.0 g / 100 g
Protein
102.4 g
31.2 g / 100 g
Carbohydrates
44.4 g
13.5 g / 100 g
Fats