Preparation time: 20 min
Cooking time: 35 min
Serves: 6-8
Discover the delightful 'Italian Almond Cake' recipe, a classic from Chef Giada De Laurentiis's 'Everyday Italian' show. This light and airy cake, featuring almond paste and cornmeal, is a perfect dessert for any occasion, especially Thanksgiving or Christmas gatherings. Learn how to bake this easy, authentic Italian sweet treat.
Preheat oven to 350 degrees F.
Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don’t overmix- only mix for a couple of minutes, tops).
Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
Remove from oven, place pan on wire rack, and let cool.
Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
Serve with fresh whipped cream or vanilla ice cream.