Almond Polenta Pound Cake
Recipe: #30163
August 18, 2018
Categories: Desserts, Cakes, Southwest, Oven Bake Vegetarian, Flour, Kosher Dairy, more
"Recipe source: Coyote Cafe Cookbook. Makes one 9-inch cake"
Ingredients
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 by Step Method
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
No special items needed.