ALMOND CAKE
- ½ cup fine yellow cornmeal
- ½ cup cake flour
- 1 teaspoon baking powder
- ½ cup (1 stick) unsalted butter, at room temperature
- ¼ cup almond paste, cut into small pieces
- ½ teaspoon pure vanilla extract
- 1¼ cups confectioners’ sugar, plus more for dusting
- 4 large egg yolks
- 2 large eggs
- ¼ cup sour cream
Instructions:
It’s very important to cream the butter and almond paste until it becomes thoroughly smooth.
- Position The Rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour, and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes.
- Reduce the speed to low and beat in the vanilla extract. Gradually add 1¼ cups of confectioners’ sugar, beating until the mixture is light and fluffy, about 3 minutes. Increase the speed to high and beat in the egg yolks and whole eggs, one at a time. Reduce the speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool.
- Remove the cake from the pan and dust with more confectioners’ sugar. (The cake can be made 1 day ahead. Store airtight in a plastic container.) Cut the cake into wedges and serve.