CORNMEAL CAKE WITH STRAWBERRIES RECIPES

Steps:

• 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.
• Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
• 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.
• 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.
• 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 1 1/2 tablespoons sugar and beat on medium-high until soft peaks form, 1 1/2 to 2 minutes. Fold in yogurt.
• Combine strawberries and the remaining 2 tablespoons sugar in a medium bowl. Transfer half to another bowl, cover and refrigerate until ready to serve.
• 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.
• Just before serving, top the cake with the reserved strawberries and their juice.

Steps:

• Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
• Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.