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Categories:
yellow cornmeal cake flour baking powder unsalted butter almond paste vanilla confectioners sugar egg yolks eggs sour cream
Viewed: 23 - Published at: 3 years agoIngredients
- 1/2 cup fine yellow cornmeal
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup almond paste, cut into small pieces
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups confectioners sugar, plus more for dusting
- 4 large egg yolks
- 2 large eggs
- 1/4 cup sour cream
Method
- Position the rack in the center of the oven and preheat the 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 the speed to low and beat in the vanilla extract.
- Gradually add 1 1/4 cups of confectioners sugar, beating until the mixture is light and fluffy, about 3 minutes.
- Increase the speed to high and beat in the egg yolks and whole eggs, one at a time.
- Reduce the 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 until the cake is golden and pulls away from the sides of the pan, about 35 minutes.
- Transfer the pan to a wire rack and let cool.
- Remove the cake from the pan and dust with more confectioners sugar.
- (The cake can be made 1 day ahead.
- Store airtight in a plastic container.)
- Cut the cake into wedges and serve.
