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Cake with Almonds

 

 Cake with Almonds




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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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