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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre heat the oven to 175°C. | 2. Grease the cake tin and line the base of the tin with grease proof or baking paper. | 3. Then brush the paper with melted butter. | 4. Flour the lined cake tin and discarding the excess flour. | 5. Sift the flour with the baking powder and salt into a food processor. | 6. Add the cornmeal, almonds, butter, and sugar. | 7. 7. Using the pulse button mix until it forms crumbs that start to clump together, about 30 seconds. | 8. Add the eggs and wine and pulse just until smooth. | 9. Pour the cake mixture into the cake tin and bake until the cake starts to come away from the sides of the tin and springs back when lightly pressed with a fingertip. This should take approximately 45 to 55 minutes. | 10. Let the cake cool in the pan about 10 minutes, then turn it onto a wire rack to cool completely. | 11. Dust with icing sugar/powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	1 1/2	cups		-	-	-	-
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
yellow cornmeal	2/3 - 2/3	cup		0.0	0.0	0.0	0.0
almond	2/3 - 2/3	cup	slivered	0.0	0.0	0.0	0.0
butter	1/2	cup	diced	684.0	31.428	21.372	57.6
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
white wine	1	cup	flavoured	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.