Sunday, November 21, 2010
This is one of my favorite cakes....emmm almonds :). I used the recipe from Gastronomrr's guide. it is very simple and delicious, enjoy!
1 cup all-purpose flour
1/2 cup fine yellow cornmeal
1-1/4 teaspoon baking powder
1 teaspoon salt
4 large eggs, separated
1-1/4 cup granulated sugar, divided
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup almond paste
1/2 teaspoon pure vanilla extract
2/3 cup whole milk
2/3 cup ( or as much as it covers the whole surface of the cake) sliced almonds with skins ( I used the ones without skin)
confectioners sugar, for dusting
Preheat oven to 350 degrees F. Butter a 9-inch cake pan, line the bottom with a round of parchment paper, and butter again.
In a bowl, mix together the flour, cornmeal, baking powder, and salt.
In another bowl ( or a bowl of a stand mixer fitted with the whisk attachment), beat egg whites until soft peaks form.
In the 3rd bowl (or remove the whites and used the bowl of a standing mixer fitted with the paddle attachment), at medium speed, cream the butter until fluffy. Add the almond paste and remaining sugar; continue to beat until will mixed. Add vanilla and egg yolks, one at a time, and beat until combined. Scrape down the sides of the bowl with a rubber spatula. put the mixer on low, alternately add the dry ingredients, then the milk, and finish with the dry ingredients. By hand fold in the egg whites, half at a time, until just combined.
Pour batter into cake pan and smooth top. Bake for 20 minutes. Cake will be raw at this point. Scatter the sliced almonds on top of the cake. Be careful not to move the cake too much while adding the almonds. It's best to do so right in the oven. Continue to bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Let cake cool completely in pan.