Almond Cake Recipe

Name: Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
2
In a medium bowl, whisk together the cornmeal, cake flour, and baking powder.
3
Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes.
4
Reduce the speed to low and beat in the vanilla extract.
5
Gradually add 1 1/4 cups of confectioners sugar, beating until the mixture is light and fluffy, about 3 minutes.
6
Increase the speed to high and beat in the egg yolks and whole eggs, one at a time.
7
Reduce the speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
8
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
9
Bake until the cake is golden and pulls away from the sides of the pan, about 35 minutes.
10
Transfer the pan to a wire rack and let cool.
11
Remove the cake from the pan and dust with more confectioners sugar.
12
(The cake can be made 1 day ahead.
13
Store airtight in a plastic container.)
14
Cut the cake into wedges and serve.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cake

How did you like this recipe?

Frequently Asked Questions