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½ cup Fine Yellow Cornmeal
½ cup All-Purpose Flour (Maida)
1 tsp. Baking Powder
1 stick or (4 ounces) Unsalted Butter (softened)
¼ cup Almond Paste (cut into ½" pieces)
1 ¼ cup Confectioners' Sugar
Additional Confectioners' Sugar (for dusting)
½ tsp. Pure Vanilla Extract
2 Eggs
4 Egg Yolks
¼ cup Sour Cream
METHOD:
Preheat oven to 350 degrees F (175 degrees C).
Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
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.
Note: Yield: 6-8 Servings, Preparation Time: 20 Minutes, Cooking Time: 35 Minutes, Degree of Difficulty: Medium
Pakistani chefs are the best ones and I have learned lots of things with their shows including Almond Cake recipe. And I watch masala shows to learn more Cake Recipes from Rida and Shireen Anwar.
wow, its picture looks like a mystery magic. BTW adding almonds in any recipe, you would find great taste. ALmonds taste very very nice when eaten separately and they add superb taste to any recipe they are added to..that's why i roam over internet to find almonds dishes.