By Giada De Laurentiis, Dr Oz The Good Life
Total Time:
Prep:
Cook:
Level:
Easy
Serves:
6-8
[post_ads_2]Ingredients
- 1 stick unsalted butter, softened, plus more for pan
- ½ c. cake flour, plus more for pan
- 1 c. fine yellow cornmeal
- 1 tsp. baking powder
- ¼ c. almond paste, grated
- 1¼ confectioners' sugar, plus more for dusting
- ½ tsp. pure vanilla extract
- 2 large whole eggs
- 4 large egg yolks
- ¼ c. sour cream
- orange slices and/or segments, for garnish
- 1 c. freshly whipped cream (from about ½ cup heavy cream)
Directions
1. Heat oven to 350°F. Butter and flour an 8-inch round cake pan.2. Whisk together cornmeal, flour, and baking powder, and set aside.
3. Beat butter and almond paste with an electric mixer on high speed until smooth, about 5 min. Reduce speed to low and slowly add sugar. Mix until thoroughly combined and pale and fluffy.
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4. Raise speed to high and add vanilla, then eggs and yolks one at a time. Mix until well combined. Reduce speed to medium and add sour cream and dry ingredients. Mix until just incorporated.
5. Pour into pan and smooth surface with a spatula. Bake in lower third of oven until golden and pulling away from sides of pan, 35 min.
6. Let cool in pan on a wire rack. Just before serving, turn out cake from pan. Line a serving plate with orange slices and set cake on top. Sift more sugar over cake, dollop with whipped cream, and garnish with more orange segments.
Nutrition
