Almond Cake

Name: Almond Cake
Yield: makes 1 (8-inch) round cake
Ingredients: 1/2 cup fine yellow cornmeal; 1/2 cup cake flour; 1 teaspoon baking powder; 1/2 cup (1 stick) unsalted butter, at room temperature; 1/4 cup almond paste, cut into small pieces; 1/2 teaspoon pure vanilla extract; 1 1/4 cups confectioners’ sugar, plus more for dusting; 4 large egg yolks; 2 large eggs; 1/4 cup sour cream

December 9, 2011

Il Fornaio bakery in Los Angeles made a recipe for almond cake that I fell in love with many years ago. I’ve changed their recipe a bit to create a different texture, but the pronounced almond flavor remains the same. It’s very important to cream the butter and almond paste until it becomes thoroughly smooth.

Recipe notes

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