Almond Cornmeal Cake

Tried a new cake recipe today. My husband, daughter and grandchildren all liked it. If you like Almond you will like this. A good thing is that it makes just one layer, and so is easily eaten for a coffee hour treat or a light dessert for a meal.

The one thing I noticed is that my 8 inch round cake pan was not deep enough. Next time, I will buy a foil throw away pan, as they can be bought in a deeper size and I will not have to invest in another cake pan. Already have way to many of them.

If you are feeling in an adventerous mood, do try this.

Almond Cake with Cornmeal

1/2 cup fine cornmeal

1/2 cup cake flour

1 teaspoon baking powder

1/2 cup (1 stick) butter room temperature

1/4 cup almond paste cut in small pieces

1/2 teaspoon vanilla extract

1 1/4 cup powder sugar, plus more for dusting

4 large egg yolks

2 large eggs

1/4 cup sour cream

Rack in middle of oven, preheat to 350°. Butter and flour 8 in round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, and baking powder.

Using a stand mixer, beat the butter and almond paste on high speed until smooth.

Be sure it is thoroughly smooth, about 3 minutes.

Reduce speed to low and beat in vanilla. Gradually add the 1 1/4 cups of powdered sugar, beating until light and fluffy, about 3 minutes more. Increase speed and beat in egg yolks and eggs one at a time. Reduce speed to medium and add the sour cream and dry ingredients just until 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 powdered sugar. Cut into wedges and serve.

Store airtight in a plastic container for one day if needed.

From The Everyday Italian cookbook by Giada De Laurentiis