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Recipe courtesy of Giada De Laurentiis

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Total:: 55 min
Prep:: 20 min
Cook:: 35 min

Yield:: 6 to 8 servings

Ingredients

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1/2 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar, plus more for dusting
4 egg yolks
2 eggs
1/4 cup sour cream

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.

My Private Notes

Name: Almond Cake
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: 1/2 cup fine yellow cornmeal; 1/2 cup cake flour; 1 teaspoon baking powder; 1 stick (4 ounces) unsalted butter, softened; 1/4 cup almond paste, cut into half-inch pieces; 1/2 teaspoon pure vanilla extract; 1 1/4 cups confectioners' sugar, plus more for dusting; 4 egg yolks; 2 eggs; 1/4 cup sour cream