ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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.
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RZ RiYad
[email protected]This cake is amazing! It's the perfect balance of sweet and nutty.
Nureini Ajagbe
[email protected]This recipe is a waste of time. Don't bother making it.
Harbybart Lasisi
[email protected]I followed the recipe exactly, but my cake didn't turn out. I'm not sure what went wrong.
Luis Guerrero
[email protected]This cake was a disappointment. The flavor was bland and the texture was dense.
Julio hernandes
[email protected]The cake was a bit dry. I think I overcooked it. Next time, I'll check it a few minutes earlier.
Ram Setab
[email protected]This cake is a bit too sweet for my taste. I would reduce the amount of sugar by half next time.
Mansoor Sindhi
[email protected]I made this cake for my friend's birthday, and she loved it! She said it was the best almond cake she'd ever had.
Raju Bhai
[email protected]This cake is so moist and flavorful. I love the almond topping.
Afro Kuudere
[email protected]I'm allergic to nuts, so I substituted sunflower seed butter for the almond butter. It worked perfectly!
Tukundane Godfrey
[email protected]This cake is perfect for breakfast, dessert, or a snack. I love it with a cup of coffee or tea.
faizy rajputak47
[email protected]I added a teaspoon of almond extract to the batter, and it really enhanced the flavor.
Destinee Breazeale
[email protected]I substituted almond flour for the all-purpose flour, and it turned out great! The cake was even more moist and flavorful.
Mathew Bynum
[email protected]This cake is a great way to use up leftover egg whites. I always have a few extra after making macarons or meringues.
SHREEJAL Bhandari
[email protected]I love the simplicity of this recipe. It uses basic ingredients that I always have on hand.
Jessy “Gexi” Jessie
[email protected]This cake is so easy to make, and it always turns out perfectly. I've made it for potlucks, bake sales, and even as a birthday cake.
Hakar Boss
[email protected]I'm not a big fan of almond desserts, but I was pleasantly surprised by this cake. It was light and airy, and the almond flavor was subtle but still noticeable.
Lindiwe Nkomo
[email protected]This almond cake was a hit at my dinner party! The texture was moist and fluffy, and the almond flavor was perfectly balanced. I'll definitely be making this again.