Cook The Book: Italian Almond Cake – a delicious recipe with flour, cornmeal, baking powder, butter, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 275u00b0F.
2
Have ready eight 3-inch nonstick tart let pans or grease 12 cups of a standard muffin tin.
3
Mix the flour, cornmeal, and baking powder together in a small bowl.
4
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until pale. about 3 minutes. Add the egg yolks. vanilla. and lemon zest and continue to beat until thick, 2 to 3 minutes. Turn the mixer to low and add the almonds, followed by the dry ingredients. Mix slowly until just combined, about 1 minute. The dough will be crumbly and in pieces.
5
Mound the dough. pressing down a little, into the tartlet pans. The cakes should resemble little mountains. Bake until golden brown, about 45 minutes.
6
Remove from the tart pans and let cool on a wire rack.
710
kcal
Calories
42
g
Fat
74
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup cornmeal, 1 1/2 teaspoons baking powder, 8 tablespoons (1 stick) unsalted butter) softened, and more.
Yes, Cook The Book: Italian 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.
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