Almond Cornmeal Cake

This a good recipe  for a different cake than you might be used to. Every one who had a piece thought it was excellent and as it just makes one layer it is easily eaten for a coffee hour treat or a light dessert for a meal.

This is a nice cake and we didn't feel that it tasted of cornmeal which I was worried about. 

If you are feeling in an adventurous 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 inch 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