Cajun Shrimp on Show Cake
Setting the stage for a generous pile of kickin' Cajun-spiced Shrimp, this moist, crumbly cornbread – concealing a vibrant medley of Fire Roasted Peppers & Onions – is iced with Mascarpone and mustard frosting. Bravo!
Preheat oven to 350°F.
Prepare Cake Pan (8"x8"x2"): use bottom of cake pan to measure 1 circle on parchment paper; cut out the circle and set aside. Spray the inside of the pan with canola oil. Place parchment circle in the pan bottom and spray with butter flavored oil. Set aside.
Prepare & Bake Cake: in a large mixing bowl, beat egg, sunflower oil, and milk. Add cornbread mix and stir until moistened, careful not to overmix; fold in peppers and onions. Pour batter into prepared cake pan. Place on center rack of oven and bake; while baking, prepare shrimp*; at 35 minutes, test center with a toothpick; when toothpick comes out clean, remove cornbread to cool (in pan) for 10 minutes. After 10 minutes, run a knife around the inside of the pan, flip pan upside down and ease cornbread out onto a cooling rack to cool completely, about 40-50 minutes.
*Prepare Shrimp (while cornbread is baking): after you put cornbread in the oven, mix spices and olive oil together in a large bowl. Add shrimp, toss to cover and set aside while cornbread bakes.
Cook Shrimp (while cornbread is cooling): once cornbread is taken out of oven, turn it up to 400°F. Place shrimp in a single layer on a roasting pan; roast on center rack of oven for 8 to 9 minutes or until just pink. Remove from oven and cool.
Prepare Frosting: add mascarpone, crème fraiche, and Dijon mustard to the mixer bowl. Using an electric mixer with whip attachment, start mixing on low setting; gradually increase speed to medium and whip to stiff peaks, about 2 minutes or less.
Assemble Cake: place a dollop of frosting onto cake plate to anchor. Place cornbread cake, top side down, on top and center to plate. Lightly frost sides. Heavily frost top and pile on shrimp in a decorative manner.