Cornmeal-Almond Cake with Strawberries and Mascarpone

Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. Spread the almonds on a large rimmed baking sheet and bake for 5 minutes, stirring once, until golden. Let cool completely, then transfer the almonds to a food processor and process until finely ground but not pasty.

In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer at medium speed, beat the butter with the sugar and vanilla, scraping down the bowl, until light and fluffy, 2 minutes. Beat in the eggs, 1 at time, beating well between additions. Scrape down the bowl and beat the batter until fluffy, 1 minute. Beat in the lemon zest and juice. With a rubber spatula, fold the flour mixture into the batter, then the cornmeal and the ground almonds.

Scrape the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center comes out with a few moist crumbs attached. Transfer the cake to a wire rack, still in the pan, and let cool to room temperature.

In a large stainless steel bowl, using an electric mixer, whip the cream to soft peaks. Add the mascarpone and confectioners’ sugar and whip until barely firm peaks form.

Run a thin knife around the side of the cake pan and invert the cake onto the wire rack. Place a plate on top of the cake and turn the cake right side up. Cut the cake into wedges and serve with the mascarpone cream and strawberries.