Cook the Book: Italian Almond Cake

Name: Cook the Book: Italian Almond Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters sliced almonds; 2 teaspoons baking powder; 8 Tbsps (1 stick) unsalted butter) softened; 118 milliliters cornmeal; 2 larges egg yolks; 237 milliliters all-purpose flour; 177 milliliters granulated sugar; 0 teaspoons grated lemon zest; 0 teaspoons vanilla extract

You can never have too many dessert recipes, so give Cook the Book: Italian Almond Cake a try. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 361 calories, 6g of protein, and 20g of fat. A mixture of granulated sugar, vanillan extract, butter), and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 275°F.

Equipment you will use

Oven

Have ready eight 3-inch nonstick tart let pans or grease 12 cups of a standard muffin tin.

Equipment you will use

Muffin Tray

Mix the flour, cornmeal, and baking powder together in a small bowl.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Equipment you will use

Bowl

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until pale. about 3 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Add the egg yolks. vanilla. and lemon zest and continue to beat until thick, 2 to 3 minutes. Turn the mixer to low and add the almonds, followed by the dry ingredients.

Ingredients you will need

Lemon Zest