Almond Cornmeal Cake

adapted from Giada De Laurentiis serves ~8 ½ c. yellow cornmeal ½ c. cake flour 1 tsp. baking powder big pinch fine sea salt 4 oz. unsalted butter, softened ¼ c. (2¾ oz.) almond paste, cut up 1¼ c. confectioners' sugar, plus more for dusting 1 tsp. almond emulsion (or extract) 2 eggs 4 egg yolks ¼ c. sour cream Preheat oven to 350° F. Butter and flour an 8" spring-form pan. In a medium bowl, whisk together the cornmeal, cake flour, baking powder, and salt; set aside. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, ~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 almond emulsion, whole eggs and egg yolks, one 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.

approximately 3/4 cup 1/2 cup canola oil Directions Preheat oven to 350 degrees F. Place the other 5 slices around the center slice in a circle. bring the milk to a boil. Add the sugar to the eggs and whisk to combine. Set aside. Drizzle pineapple juice over top. toasted 3 tablespoons juice from canned pineapple 3 whole eggs 4 3/4 ounces all-purpose flour. Remove from oven and let cool for 30 minutes in the skillet. baking powder. In a separate mixing bowl. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. add the brown sugar and stir until the sugar dissolves. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Stir and let soak at room temperature for 30 minutes. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the canola oil and whisk. and salt into a medium mixing bowl and whisk to combine. about 5 minutes.Ingredients • • • • • • • • • • • • • • 3/4 cup whole milk 1 cup coarse ground cornmeal 4 ounces unsalted butter 8 ounces dark brown sugar. approximately 1 cup 6 slices canned pineapple in heavy syrup 6 maraschino cherries 1/3 cup chopped pecans. Remove the milk from the microwave and add the cornmeal. In a microwave-proof dish. Add this to the flour and stir just until combined. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Serve. Once the butter has melted. approximately 1 cup 2 teaspoons baking powder 1/2 teaspoon salt 5 3/4 ounces sugar. . Sift the flour. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Set a platter on top of the skillet and carefully invert the cake. whisk the eggs.

Re-invert the cake onto a rack to cool completely before serving. sprinkle the top evenly with the remaining 1/3 cup sugar. Ingredients • • • • • • • • • 1/2 cup olive oil. cornmeal.Orange Cornmeal Cake Recipe Print Options • • Print (no photos) Print (with photos) Recipe adapted from Martha Stewart's Everyday Food. about 25-35 minutes. and orange zest. Invert the cake gently onto a plate. and remove the parchment paper. 3 Pour the batter into the prepared cake pan. whisk together eggs. baking powder. Run a knife around edge of cake to separate it from the edge of the pan. 4 Cool the cake in the pan 20 minutes. Serves 8. whisk lightly to combine. and brush the top of the paper with oil. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too). line the bottom of the pan with wax paper or parchment paper. Add flour. plus more for greasing the pan 2 large eggs 1 cup sugar. plus 1/3 cup for the topping 1/2 cup orange juice (or dry white wine) 1 1/4 cups all-purpose flour 1/2 cup finely ground yellow cornmeal 2 teaspoons baking powder 1 teaspoon salt Zest of 1 large orange Method 1 Preheat oven to 375°F. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean. . oil. 2 In a large bowl. 1 cup of the sugar. salt. and orange juice until smooth.

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