RECIPE: Strawberry Snacking Cake
This single-layer snacking cake is infused with cornmeal, lemon, and vanilla. Finished with swirls of strawberry jam and slices of fresh berries, it's almost too pretty to eat! Image: Table & Thyme
Snacking cakes are easy to serve and eat, making them ideal for picnics and potlucks. This strawberry-cornmeal variation comes to us courtesy of Birmingham event catering companyΒ Table & Thyme. Itβs lovely served on its own or with a generous dollop of whipped cream.
Easy Strawberry Snacking Cake
IngredientsΒ Β
- 1 oz strawberries, thinly sliced
- 1 cup plus 3 tbsp sugar, divided
- 1 tsp plus 1 pinch, salt
- 3/4 cup extra virgin olive oil
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 large eggs
- 2 large egg yolks
- 1/2 cup plus 2 tbsp plain Greek yogurt
- Zest of 2 lemons
- 3 tbsp lemon juice
- 2 tsp vanilla extract
- 1/2 cup strawberry jam
InstructionsΒ
- Preheat the oven to 350Β°.
- Toss the sliced strawberries with 1 tbsp sugar and a pinch of salt in a bowl. Let sit, stirring occasionally, until ready to use.
- Oil a 13Γ9" pan. Line the pan with parchment paper, then oil the parchment paper. Sprinkle sugar over the parchment paper, tilting to coat.
- Whisk the flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp salt in a medium bowl. In a separate bowl, whisk eggs, egg yolks, Greek yogurt, lemon zest, lemon juice, and vanilla until well combined. Add the dry ingredients to the wet ingredients and whisk gently to combine. Fold in the olive oil with a spatula until the batter is smooth with the oil fully incorporated.
- Pour the batter into the pan. Dollop the jam onto the top of the batter and swirl into the batter using a butter knife. Lay the strawberry slices on top of the batter, then sprinkle the top with two 2 tbsp sugar.
- Bake 40 to 45 minutes, or until a toothpick inserted comes out clean.
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So yummy!
Perfect for strawberry season!