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
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