Domenico and I made this cake for New Years Eve.
1/2 cup cake flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 unsalted butter at room temperature
1/4 cup almond paste cut up into little pieces
1/2 tsp. vanilla
1 1/4 cup confectioner's sugar
2 large ages plus four large egg yolks
1/2 cup sour cream
raspberry jam (optional)
Center the rack in oven and preheat to 350. Butter and dust an 8 inch round cake pan w/flour.
Whisk together flour, corn meal and baking powder and set aside. In large mixing bowl beat butter and almond paste until smooth. Beat in vanilla. Gradually add the confectioner's sugar and beat it until it is light and fluffy (at least 3 minutes.) Beat in the eggs and egg yolks and sour cream.
Slowly add the dry ingredients, mixing just until they are incorporated. Pour into pan and smooth the top with a spatula.
Bake for about 35 minutes or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
Dust the top with confectioner's sugar or smear on a layer of raspberry jam.
This is the perfect cake for those who like to eat their dessert for breakfast.
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