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    You are in: Home / Recipes / Italian Almond Cake - Giada De Laurentiis Recipe
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    Italian Almond Cake - Giada De Laurentiis

    Italian Almond Cake - Giada De Laurentiis. Photo by Chef #1802828004

    1/3 Photos of Italian Almond Cake - Giada De Laurentiis

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Julesong's Note:

    The FoodTV chef Giada De Laurentiis prepared this recently on her show "Everyday Italian." The episode featured a "Polenta Party" but this light cake sounded so much like it could be a great addition to Thanksgiving or Christmas menus that I wanted to get it down and post it for folks that might want it for their holiday tables. :) It would also be good for Easter! We made the cake for a recent Italian dinner party, and it was a nice, light ending to the meal.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
    3. 3
      In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
    4. 4
      In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
    5. 5
      Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
    6. 6
      Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
    7. 7
      Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don't overmix- only mix for a couple of minutes, tops).
    8. 8
      Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
    9. 9
      Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
    10. 10
      Remove from oven, place pan on wire rack, and let cool.
    11. 11
      Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
    12. 12
      Serve with fresh whipped cream or vanilla ice cream.

    Ratings & Reviews:

    • on January 29, 2012


      I made this for Christmas and the whole family agreed that this was the best thing served that evening! A huge success! I can't get almond paste in Poland, so I made my own using this recipe:

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    • on August 15, 2009


      this was really good. it does taste kind of like a sweet cornbread cake. i served it with a dollop of whipped cream. my dh and i both enjoyed it. i think it would be really great with a scoop of ice cream. i liked that it was a light cake, not too heavy or sweet. this is definetly a keeper. it would be nice to serve guests after dinner.

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    • on April 10, 2009


      i've made this before...and was just looking for a version to print. in any case..i love it! the cornmeal gives a different texture to it.

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    Read All Reviews (4)


    Nutritional Facts for Italian Almond Cake - Giada De Laurentiis

    Serving Size: 1 (83 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 428.0
    Calories from Fat 219
    Total Fat 24.4 g
    Saturated Fat 12.5 g
    Cholesterol 210.8 mg
    Sodium 101.1 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 1.3 g
    Sugars 28.4 g
    Protein 6.4 g

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