Cherry almond cornmeal cake and pecan toffee shortbread stars
/Before July comes to a close I wanted to share the goodies I had made for our July 4th celebration out at Clear Bottom Lake, one of our regular family gathering spots. Better late than never, right?.
With cherries on the brain I opted for my own cherry almond cornmeal cake topped with cherry mascarpone cream. And why not!
As if that weren't enough, I was in the mood for delectable all butter shortbread cookies, thinking stars would be just right for the classic American holiday. Sandwiched with orange honey buttercream? Absolutely!
Now the cookies.
These shortbread came about as a result of my receipt of some leftover pecan toffee crumbs from Patty, the owner and chocolatier of Patricia's Chocolate in Grand Haven MI.
- Heat oven to 350º. Butter a 9" springform pan or use individual silicone molds of choice.
- Stem and pit 3/4 pound of sweet cherries then cut into quarters. Set aside.
- Melt 113 g (one stick) unsalted butter, let cool a bit then in a medium bowl whisk together with 1/2 cup buttermilk, 2 large eggs and 1/4 teaspoon almond extract.
- In a separate bowl whisk together 130 g all purpose flour, 32 g almond flour, 70 g cornmeal, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt and 1/2 teaspoon ground coriander.
- Blend the wet ingredients into the dry. Fold in the cherries.
- Transfer batter to prepared pan or pipe into silicone molds.
- Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. NOTE: if using small silicone molds baking time will be decreased.
- Let cool.
- Blend 113 g/4 oz mascarpone with 120 ml/4 oz heavy whipping cream.
- Add 1-2 tablespoons powdered sugar and a splash of vanilla extract.
- Whip as you would whipped cream to achieve medium soft peaks. Don't over whip or it will become grainy.
- Blend in 90 g puréed cherries.
- Refrigerate until ready to use.
- Cook 3/4 cup sugar with 2 tablespoons water to an amber caramel.
- Stir in 3 ounces toasted almonds.
- Spread out on a Silpat to cool then grind in a food processor.
- In a mixer bowl blend 212 g room temperature unsalted butter with 75 g granulated sugar.
- In a separate bowl mix 260 g all purpose flour, 1/2 teaspoon cinnamon and a pinch of salt.
- Add flour mixture to butter/sugar mixture and blend until it comes together.
- Blend in 100 g pecan toffee crumbs (a gift from Patty so I don't know the exact recipe for these!) In a pinch you could substitute a mix of toasted, chopped pecans and some chopped Heath bar.
- Wrap dough and chill at least an hour then roll out and cut shapes of choice.
- Bake on parchment lined sheet pans at 325º for about 12-15 minutes (watch your oven!)
- Let cool then fill with desired filling. You'll find many recipes on line for Swiss meringue butter creams - use your flavor imagination and create your own!!