Recipe courtesy of Giada De Laurentiis
Almond Cake
Total:
55 min
Active:
20 min
Yield:
6 to 8 servings
Level:
None
Total:
55 min
Active:
20 min
Yield:
6 to 8 servings
Level:
None

Ingredients

Directions

Preheat oven to 350 degrees F.

Butter and flour an 8-inch round 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 and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. 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.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Pumpkin Dump Cake

Recipe courtesy of Food Network

Crab Cake Sliders

Recipe courtesy of Food Network Kitchen

Chocolate Angel Food Cake with Strawberries

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking