Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup polenta, fine grind
- 1 teaspoon baking powder
- Pinch salt
- 3/4 cups sweet unsalted butter (1 1/2 sticks)
- 1 1/4 cups sugar
- 1/2 cup almond paste
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 6 large eggs, separated
- 1 cup heavy cream
- Powdered sugar, for serving
- Preheat oven to 375 degrees F.
- Butter and lightly flour the insides of a 10-inch round cake pan.
- Sift together the flour, polenta, baking powder and salt. Set aside.
- In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
- In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
- Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
- Serve this cake with summer fruitspeaches, nectarines, apricots, berriestossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.
Directions
1 1/2 cups all-purpose flour
3/4 cup polenta, fine grind
1 teaspoon baking powder
Pinch salt
3/4 cups sweet unsalted butter (1 1/2 sticks)
1 1/4 cups sugar
1/2 cup almond paste
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6 large eggs, separated
1 cup heavy cream
Powdered sugar, for serving
Preheat oven to 375 degrees F.
Butter and lightly flour the insides of a 10-inch round cake pan.
Sift together the flour, polenta, baking powder and salt. Set aside.
In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
Serve this cake with summer fruitspeaches, nectarines, apricots, berriestossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.
















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Read all 8 reviews
By lancee123_11891814
columbus, TX
on May 29, 2009
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Make it according to the recipe the first time and loved it. Second time I subsituted bluecorn meal and added pears and it was great.
By obregen_8140093
Caribou, ME
on August 12, 2007
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perfect flavor and texture
By go_on_now_git_2...
Carlsbad, CA
on May 06, 2007
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Moist cake. The very edges were a little on the dry side (I may have over baked but the rest of the cake was moist. I used stone ground cornmeal. I added the entire 7 oz. pkg of almond paste instead of 1/2 cup. Used mini-chopper processor to pulverize the almond paste. A little extra cream as well. Baked for 50 min. Next time I'll check at 45 min. Next time I would add a full tsp of almond extract to make it more almondy, or perhaps make a glaze w/ almond extract, then sprinkle top with sliced toasted almonds.
Surprisingly, the pretty powder sugar top coat didn't disolve & disappear & get all sticky after storing the leftovers in the fridge like I thought it would. Nuked cold slices of cake for about 20 sec. in microwave. Just as good if not better the next day that way.
Read all 8 reviews