Yield: 6 to 8 servings
* 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
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
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.
Transfer pan to a wire rack and let cool. Remove from pan and dust
with confectioners' sugar.