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1
1 1/2 cups all-purpose flour
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2
3/4 cup polenta, fine grind
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1 teaspoon baking powder
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Pinch salt
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3/4 cups sweet unsalted butter (1 1/2 sticks)
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1 1/4 cups sugar
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1/2 cup almond paste
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1/2 teaspoon vanilla extract
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1/2 teaspoon almond extract
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6 large eggs, separated
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1 cup heavy cream
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Powdered sugar, for serving
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Preheat oven to 375 degrees F.
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Butter and lightly flour the insides of a 10-inch round cake pan.
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Sift together the flour, polenta, baking powder and salt.
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Set aside.
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In a mixer, on medium speed, cream the butter until light and fluffy.
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Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again.
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Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added.
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Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
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In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks.
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Fold into batter gently but thoroughly.
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Pour the batter into the cake pan.
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Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean.
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(Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
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Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar.
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Cut into eighths or tenths.
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Serve this cake with summer fruitspeaches, nectarines, apricots, berriestossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.
