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Ingredients
- Wine for cooking: A chardonnay from Australia or possibly California would be on target here. Wine to drink: Try an Italian vin santo.
- 1 1/2 c. all-purpose flour
- 4 tsp baking pwdr
- 1/2 tsp salt
- 2/3 c. coarse yellow cornmeal
- 2/3 c. slivered almonds
- 1/2 c. butter, diced (1 stick, see note)
- 1 c. granulated sugar
- 2 x Large eggs, lightly beaten
- 1 c. full-flavored white wine
Directions
- Preheat oven to 350 degrees. Butter a 9 inch spring-form cake pan, line the base with a round of parchment paper and brush again with butter. Sprinkle the pan with flour, discarding the excess.
- Sift the flour with the baking pwdr and salt into the bowl of a food processor. Add in cornmeal, almonds, butter and sugar. Work the mix, using the pulse button, till it forms crumbs which start to clump together, about 30 seconds.
- Add in the Large eggs and wine and pulse just till smooth. Pour the batter into the cake pan, and bake till the cake starts to shrink from the sides of the pan and springs back when lightly pressed with a fingertip, 45 to 55 min. Let the cake cold in the pan about 10 min, then turn it out onto a wire rack to cold completely.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -
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