Nordic Ware

Preparation:

Instructions:
Preheat the oven to 325 degrees. Set the rack to the lower third of the oven. Lightly coat a Nordic Ware Chrysanthemum Bundt Pan with Pam. Brush the oil into the groves. Dust lightly with Wondra flour; tap lightly over the sink to remove any excess flour. Set the pan on a rimmed 1/4 sheet pan.

Make the Swirl:
In a medium mixing bowl, whisk together the brown sugar, ground almonds, Kahlua and cinnamon. Set aside.

Make the Cake:
In a large mixing bowl whisk together the flour, cornmeal, ground almonds, baking powder, baking soda and salt. Set aside. With an electric mixer on medium speed, beat the mascarpone cheese, butter and sugar until very light and fluffy; about 5 minutes. Scrape the bowl once or twice. In a medium mixing bowl, whisk together the eggs, vanilla and almond extract. On medium-low speed, add the flour and egg mixture in 4 increments; begin and ending with the flour. Scrape the bowl a few times during this process. Remove the bowl from the mixer. With a large rubber spatula give a final mix to the batter. Scrape 1/3 of the batter into the pan. Evenly sprinkle, without touching the sides of the pan, 1/2 the swirl filling; then evenly top with 1/3 batter and remaining swirl filling. Evenly top with the remaining batter. Scrape the batter towards the edge of the pan. Tap the pan lightly on the counter to remove any excess air. Bake 60-75 (60) minutes, or until the cake is golden brown and a tester comes out clean. Cool 15 minutes in the pan; remove and then cool completely on a serving platter.

Make the Glaze:
In a small saucepan, heat the glaze ingredients to a simmer; whisk until smooth. Drizzle over the cooled cake starting from the top. Serve the cake at room temperature when the glaze slightly hardens.

Cooks Notes:
For ground almonds; Toast and cool sliced almonds; finely grind in a food processor. Measure required amount for recipe.

Serving Recommendations:
Serve on the plate topped with whipped cream and sliced strawberries drizzled with Kahlua. Sprinkle with cinnamon-sugar.

Why this recipe represents the holiday:
Easter means springtime fresh as the taste of this unique cake achieves so well. This Italian-inspired Easter dessert has the crunch of cornmeal with hints of almond and vanilla, then swirled and topped with Espresso accents. A family favorite, this Easter dessert is shaped like a Spring Chrysanthemum flower.