Almond Cake
Almond Cake requires roughly 55 minutes from start to finish. This recipe serves 8. One serving contains 333 calories, 6g of protein, and 19g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of eggs, egg yolks, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.