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Ingredients
- 1 1/2 c. 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 c. 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 base with a round of parchment paper and brush again with butter. Sprinkle pan with flour, discarding excess.
- Sift flour with baking pwdr and salt into a food processor. Add in cornmeal, almonds, butter and sugar. Work mix, using pulse button, about 30 seconds, till it forms crumbs which start to clump together.
- Add in Large eggs and wine and pulse just till smooth. Pour batter into pan, and bake till cake starts to shrink from sides of pan and springs back when lightly pressed with a fingertip, 45 to 55 min. Let cake cold in pan about 10 min, then turn it onto a wire rack to cold completely.
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