Almond Cake
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
37
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Yellow Cornmeal (fine)1 cup
Cake Flour1 tsp
Baking Powder1 tsp
Pure Vanilla Extract2
Eggs1 cup
Sour CreamDirections:
1
Preheat oven to 350 degrees F
2
Butter and flour an 8-inch round cake pan
3
In a medium bowl, whisk together the cornmeal, cake flour and baking powder
4
Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes
5
Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar
6
Mix until light and fluffy, about 3 minutes
7
Raise speed to high and add the egg yolks and whole eggs, one at a time
8
Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated
9
Pour the batter into the prepared cake pan and smooth the surface with a spatula
10
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
11
Transfer pan to a wire rack and let cool
12
Remove from pan and dust with confectioners' sugar