Ingredients:
1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/4 cup almond paste, cut into half inch pieces
1 1/4 cups confectioners’ sugar, plus
additional confectioners’ sugar, for dusting
1/2 teaspoon good quality pure vanilla extract
2 whole eggs
4 egg yolks
1/4 cup sour cream
Directions:
Preheat oven to 350 degrees F.
Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
Reduce the speed to low and gradually add the confectioners’ sugar, mixing until well combined and the mixture is light and fluffy.
Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don’t overmix- only mix for a couple of minutes, tops).
Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
Remove from oven, place pan on wire rack, and let cool.
Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners’ sugar.
Serve with fresh whipped cream or vanilla ice cream.
Servings: 6-8
Time preparation: 20 min.
Time total: 55 min.