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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Butter and lightly flour an 8-inch round cake pan (or use vegetable spray). | 3. In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside. | 4. 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. | 5. Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy. | 6. Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well. | 7. 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). | 8. Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula. | 9. 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. | 10. Remove from oven, place pan on wire rack, and let cool. | 11. Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar. | 12. Serve with fresh whipped cream or vanilla ice cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cornmeal	1/2	cup		203.74	42.8708	5.0508	2.074
cake flour	1/2	cup		247.97	53.4506	5.617000000000001	0.5891
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
butter	1/2	cup	unsalted softened	813.795	0.0681	0.9648	92.0599
almond paste	1/4	cup	cut	259.915	27.1322	5.1075	15.7424
confectioner ' sugar	1 1/4	cups		-	-	-	-
confectioner ' sugar				-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg	2			143.0	0.72	12.56	9.51
egg yolk	4			218.96	2.4412	10.7848	18.0472
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262

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