Torta di Madorla (Recipes) - DeLaurenti - Specialty Food and Wine

Grease a 9-inch round cake pan with butter and flour (or use PAM).

In a bowl, whisk together the cornmeal, cake flour and baking powder and set aside.

With a mixer, using a paddle attachment, beat butter and almond paste on high until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until combined and airy. Raise speed to high and add vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add sour cream and dry ingredients. Mix until just incorporated.

Pour batter into greased cake pan and smooth the surface with a spatula. Bake in the lower third of a 350 degree oven for about 35 minutes. Transfer pan to a wire rack and let cool. When cool, dust with confectioners' sugar.

Torta di Madorla
1/2 cup fine cornmeal 1/2 cup cake flour 1 tsp. baking powder 1 stick unsalted butter, softened 1/4 cup almond paste, diced 1 1/4 cups confectioners' sugar, plus more for dusting 1/2 tsp. vanilla extract 2 eggs plus 4 egg yolks 1/4 cup sour cream	Almond Cake Grease a 9-inch round cake pan with butter and flour (or use PAM). In a bowl, whisk together the cornmeal, cake flour and baking powder and set aside. With a mixer, using a paddle attachment, beat butter and almond paste on high until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until combined and airy. Raise speed to high and add vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add sour cream and dry ingredients. Mix until just incorporated. Pour batter into greased cake pan and smooth the surface with a spatula. Bake in the lower third of a 350 degree oven for about 35 minutes. Transfer pan to a wire rack and let cool. When cool, dust with confectioners' sugar. Serving Suggestions and Tips: A nice Moscato d'Asti is perfect with this dessert.
Posted by Pat on November 29, 2006 1:01 PM