Almond Cornmeal Cake with Balsamic Strawberries

Instructions

• 1. Preheat oven to 325 degrees
• 2. Grease and flour a 10 inch springform pan
• 3. In a food processor, pulse flour, cornmeal, baking powder, orange zest and salt just until blended. Add sugar and almond paste and pulse until finely ground. Toss in butter and vanilla and pulse again for a few seconds until fine crumbs start to form. Add eggs, one at a time, pulsing after each addition, until incorporated.
• 4. Pour batter into prepared pan. Bake for 1 to 1 /4 hours. Let cool completely in pan on a wire rack.
• 5. Meanwhile, in a large bowl, combine strawberries, vinegar and confectioner's sugar. Refrigerate for 15 minutes or for up to 2 hours.
• 6. When cake is cool, run a small thin knife around pan sides to loosen cake. Release sides and either run a thin spatula under bottom of cake and move to a platter or serve off the base.
• 7. To serve: Cut cake into wedges and place on dessert plate. Garnish with strawberry mixture and a dollop of whipped cream.
• 8. *** The cake can be made 1 day ahead and kept, covered, at room temperature.