1/3 Photos of Italian Almond Cake - Giada De Laurentiis
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.
My Private Note
Units: US | Metric
- 1/2 cup fine yellow cornmeal
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/4 cup almond paste, cut into half inch pieces
- 1 1/4 cups confectioners' sugar, plus
- additional confectioners' sugar, for dusting
- 1/2 teaspoon good quality pure vanilla extract
- 2 whole eggs
- 4 egg yolks
- 1/4 cup sour cream
- 1Preheat oven to 350 degrees F.
- 2Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
- 3In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
- 4In 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.
- 5Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
- 6Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
- 7Reduce 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).
- 8Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
- 9Bake 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.
- 10Remove from oven, place pan on wire rack, and let cool.
- 11Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
- 12Serve with fresh whipped cream or vanilla ice cream.
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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