Italian Almond Cake
You can never have too many dessert recipes, so give Italian Almond Cake a try. This recipe makes 8 servings with 294 calories, 6g of protein, and 11g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of powdered sugar, eggs, cake flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Microwave juice in a small bowl at HIGH 30 seconds or until hot.
Let stand 10 minutes; drain.
Combine cornmeal, flour, and baking powder in a bowl.
Combine butter, marzipan, and vanilla in a large bowl; beat with a mixer at medium speed until very smooth. Gradually add 1 1/4 cups powdered sugar, beating until light and fluffy.
Add eggs and egg yolks, 1 at a time, beating well after each addition.
Add cornmeal mixture and yogurt, beating until blended. Stir in raisins.
Pour batter into an 8-inch round cake pan coated with cooking spray.
Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
Remove from pan; cool completely on a wire rack.
Sprinkle with 1 1/2 teaspoons powdered sugar.