Photo Credit: Elizabeth Newman
My classic almond polenta cake is rich in flavor and light in texture. Best of all, it can be made the day before, as long as you can resist cutting into it!
- 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 1/4 cups confectioners' sugar plus more for dusting
- 1/2 teaspoon pure vanilla extract
- 2 eggs
- 4 egg yolks
- 1/4 cup sour cream
- Preheat oven to 350 degrees F.
- Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
- Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. 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. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.