Recipe courtesy of Giada De Laurentiis

Almond Cake

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

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Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 6 to 8 servings

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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.