Cake with Almonds
Proficiency: Mature
In total: fifty minutes
20 minutes for preparation
Cook for 30 minutes.
Produces 6–8 servings.
Components
Minced yellow cornmeal, half a cup
Half a cup of cake flour
One tsp baking powder
One stick (4 ounces) of softened unsalted butter
1/4 cup of chopped, half-inch-long almond paste
One-half tsp pure vanilla extract
1 1/4 cups powdered sugar + additional for dusting
four yolks from eggs
two eggs
One-fourth cup of sour cream
Set oven temperature to 350°F.
Grease and dust an 8-inch circular cake pan.
In a medium bowl, whisk together the cornmeal, cake flour, and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes.
Reduce speed to low add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes.
Raise the speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium add the sour cream and dry ingredients and mix until just incorporated.
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 the pan to a wire rack and let it cool. Remove from pan and dust with confectioners' sugar.
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