Almond Polenta Pound Cake By Martha Stewart
Ingredients:
1 cup cake flour + more for pan
1/3 cup almond paste
1/2 cup unsalted butter + more for pan
1/3 tsp vanilla extract
2/3 cup + 1 1/2 tbsp sugar
2/3 cup heavy cream
1/3 tsp pure almond extract
4 large eggs
1 tsp baking powder
1/2 cup coarse polenta (cornmeal)
1/4 tsp salt
Instructions:
1. Heat oven to 350 degrees.
2. Butter and flour a 8 by 4 inch loaf pan.
3. Cut almond paste into 2/3 cup sugar until it resembles coarse meal.
4. Add butter, beat until soft.
5. Whisk together egg yolks, cream and extracts.
6. Gradually add cream mixture to butter mixture.
7. Stir together cornmeal, baking powder, flour and salt.
8. Add flour mixture over butter and mix to combine.
9. Beat egg whites and 1 1/2 tbsp sugar until stiff peaks form.
10. Pour batter to cake pan.
11. Bake for about 1 hour.
12. Let it cool before serving.
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