I really like this cake because it has just the right amount of sweetness balanced with the right amount of almond flavor.
Serve with a dollop of Chantilly cream. For a twist on Chantilly cream I used almond extract instead of vanilla extract.
Serves 8-10
Ingredients:
1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1/2 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar, plus more for dusting
4 egg yolks
2 eggs
1/4 cup sour cream
For the Glaze:
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
½ teaspoon almond extract
¾ cup powdered sugar plus more for sprinkling
1/2 cups sliced almonds
Instructions:
For the cake:
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.
While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.
For the Glaze
Place almonds in a small baking pan. Spread to a single layer. Bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.
Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.