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Friday, December 24, 2010

Almond Cornmeal Cake

Wishing you all a Very Jerry Christmas!!
Just a quickie to wish everybody a very safe, happy, and peaceful well!!
Almond Cornmeal Cake
adapted from Giada De Laurentiis
serves ~8

½ c. yellow cornmeal
½ c. cake flour
1 tsp. baking powder
big pinch fine sea salt
4 oz. unsalted butter, softened
 ¼ c. (2¾ oz.) almond paste, cut up
1¼ c. confectioners' sugar, plus more for dusting
1 tsp. almond emulsion (or extract)
2 eggs
4 egg yolks
¼ c. sour cream
Preheat oven to 350° F.
Butter and flour an 8" spring-form pan.
In a medium bowl, whisk together the cornmeal, cake flour, baking powder, and salt; set aside.
Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, ~5 minutes. Reduce speed to low and slowly add confectioners' sugar. 
Mix until thoroughly combined and light and fluffy. Raise speed to high and add the almond emulsion, whole eggs and egg yolks, one at a time. Mix until well combined. Reduce speed to medium and 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 pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
I'll be by to visit soon...once all the craziness has passed. Almost!
Merry, Merry!