Almond Polenta Pound Cake

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Coyote Cafe Cookbook. Makes one 9-inch cake"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (147.3 g)
  • Calories 528.6
  • Total Fat - 31.3 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 222.5 mg
  • Sodium - 264.8 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 3.1 g
  • Sugars - 36.7 g
  • Protein - 10 g
  • Calcium - 113.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease, flour and paper a 9 inch cake pan. Using an electric mixer team together the butter and almond paste with 1 cup sugar and the vanilla, scrapping down sides of bowl frequently. Add egg yolks and beat until blended.

Step 3

In another bowl sift together the dry ingredients (flour - baking powder) and the cream to the butter/almond paste mixture and mix until blended.

Step 4

In a separate bowl with clean beaters beat the egg whites with 1/4 cup sugar until soft peaks form. Fold half of the whites into the butter mixture and then fold in the remaining half of the whites, blending well.

Step 5

Bake for 30 minutes or until the top of the cake is golden. Let cake cool on a rack before turning out.

Step 6

Dust cake with sifted confectionary sugar if desired.

Tips & Variations


No special items needed.

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