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Polenta Cake

  • .5 cup cake flour
  • .5 cup fine grind yellow cornmeal
  • 1 teaspoon baking powder
  • .25 pound plus 3 tablespoons unsalted butter, room temperature
  • 25 cups powdered sugar
  • .25 cup almond paste
  • 4 egg yolks
  • 2 whole eggs
  • .5 teaspoon almond extract
  • .125 teaspoon vanilla extract

 

  1. Preheat oven to 350F
  2. Sift flour, cornmeal, and baking powder into large mixing bowl
  3. In separate bowl, combine butter, sugar, and almond paste
  4. Using handheld mixer on medium speed, beat ingredients until very fluffy, light, and pale in color (6-8 minutes)
  5. While beating at medium, add egg yolks one at time, mixing well. Keep scraping the sides of the bowl.
  6. Add whole eggs, one at a time, similar to above.
  7. Beat in almond and vanilla extracts.
  8. Reduce mixer speed to low and add flour mixture 1/3 at a time. Ensure all is thoroughly incorporated after each addition.
  9. Grease 8.5×4.5×2.5 loaf pan with butter and sprinkle with cornmeal.
  10. Pour batter in. Do not level.
  11. Bake until wooden toothpick comes out clean, about 45 minutes.
  12. Remove from oven and let cool in pan for 15 minuites.
  13. Turn out on wire rack and let cool completely.
  14. Sieve powdered sugar over before serving.
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About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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