Almond Cake

Almond Cake

From Giada de Laurentiis

Light and only slightly sweet, this is cake is a simple way to end a large meal. I imagine its almond flavors would pair brilliantly with a post-dinner cup of coffee. Be sure to make this dessert the day you plan to eat it as it dries out quickly.

½ c fine yellow cornmeal
½ c cake flour
1t baking powder
1 stick butter, softened
¼ c almond paste, cut into half-inch pieces
1 ¼ c confectioners’ sugar
½ t vanilla extract
2 eggs
4 egg yolks
¼ c sour cream

1. Preheat oven to 350 degrees
2. Grease and 8-inch round cake pan with vegetable spray.
3. In a medium bowl, whisk together the cornmeal, cake flour and backing powder and set aside
4. Using a stand mixer with a paddle attachment beat the butter and almond paste on high until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners’ sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
5. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners’ sugar.