This recipe first appeared on the PastureLand [1] website.
Makes one 9-inch cake
Rosemary was a symbol of love in the middle ages. It’s also a classic pairing with almonds. Why not combine these two ingredients to make one delicious cake. It can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for up to 1 week.
½ cup (3 ounces) fine yellow cornmeal
½ cup (2 ounces) cake flour, not self-rising
1 teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon fresh minced rosemary
1 stick (4 ounces) unsalted butter [2], softened, plus more for buttering the cake pan
¾ cup (7 ounces) almond paste, softened
1 ¾ cups (7 ½ ounces) confectioners’ sugar, plus more for dusting
½ teaspoon pure vanilla extract
4 large egg yolks
2 large eggs
¾ cup sour cream
Preheat the oven to 350°F. Butter sides and bottom of a 9-inch round cake pan. Line bottom of pan with a piece of buttered parchment paper.
In a medium bowl, whisk the cornmeal with the cake flour, baking powder, salt and rosemary and set aside.
In the bowl of a stand mixer, using the paddle attachment, combine the softened butter and almond paste, mixing on medium speed until very smooth. Add the confectioners’ sugar and the vanilla extract, and beat until light and fluffy.
Reduce the mixer speed to low and add the egg yolks and whole eggs, 1 at a time, fully incorporating in between additions, until smooth.
Add the sour cream and beat until fully blended then add the flour, cornmeal mixture. Mix until just incorporated.
Scrape the batter into the prepared cake pan and smooth the surface. Bake in the lower third of the oven for about 30 minutes, or until the cake is golden, puffy and just pulls away from the side of the pan.
Transfer the cake to a wire rack and let it cool in the pan for about 10 minutes. Invert the cake, from the pan onto the rack and let it cool completely. Turn the cake right-side up. Just before serving, sift the top with confectioners’ sugar.
