Cornmeal and Chardonnay Cake

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READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre heat the oven to 175°C.
  • Grease the cake tin and line the base of the tin with grease proof or baking paper.
  • Then brush the paper with melted butter.
  • Flour the lined cake tin and discarding the excess flour.
  • Sift the flour with the baking powder and salt into a food processor.
  • Add the cornmeal, almonds, butter, and sugar.
  • 7. Using the pulse button mix until it forms crumbs that start to clump together, about 30 seconds.
  • Add the eggs and wine and pulse just until smooth.
  • Pour the cake mixture into the cake tin and bake until the cake starts to come away from the sides of the tin and springs back when lightly pressed with a fingertip. This should take approximately 45 to 55 minutes.
  • Let the cake cool in the pan about 10 minutes, then turn it onto a wire rack to cool completely.
  • Dust with icing sugar/powdered sugar.
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