• 4 Ratings

This versatile cake is made even better by the addition of toppings like our Caramelized Pineapple, Warm Chocolate Sauce, or Lemon Curd.

Martha Stewart Living, February 2003

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Recipe Summary

Yield:
Makes one 8-by-4-inch loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees, with rack in lower third. Butter an 8-by-4-inch loaf pan; dust with flour, tapping out excess. In the bowl of an electric mixer, cut almond paste into 2/3 cup sugar with two forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.

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  • In a medium bowl, whisk together extracts, cream, and egg yolks. With mixer on medium, gradually add cream mixture to butter mixture. In a small bowl, stir together flour, cornmeal, baking powder, and salt. Sift half the flour mixture over butter mixture, and fold to combine. Fold in remaining flour mixture.

  • In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed until stiff peaks form, 2 to 3 minutes. Fold into batter.

  • Pour batter into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If top begins to brown too much, cover loosely with foil. Let cool before serving.

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Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
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