Almond-Polenta Pound Cake

1. 1

   Preheat the oven to 350F with a rack in the lower third.

2. 2

   Butter an 8 x 9 4-inch loaf pan; dust with flour, and tap out excess.

3. 3

   In the bowl of an electric mixer, cut the almond paste into 2/3 cup sugar with 2 forks until it resembles coarse meal.

4. 4

   Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.

5. 5

   In a medium bowl, whisk together the extracts, cream, and egg yolks.

6. 6

   With the mixer on medium, gradually add the cream mixture to the butter mixture.

7. 7

   In a small bowl, stir together the flour, cornmeal, baking powder, and salt.

8. 8

   Sift half the flour mixture over the butter mixture, and fold to combine.

9. 9

   Fold in the remaining flour mixture.

10. 10

    In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed to stiff peaks, 2 to 3 minutes.

11. 11

    Fold into the batter.

12. 12

    Pour the batter into the prepared pan.

13. 13

    Bake until a cake tester inserted in the center comes out clean, about 1 hour.

14. 14

    If the top begins to brown too much, cover loosely with foil.

15. 15

    Let cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.