Italian Almond Cake

Prep: 14 minutes; Cook: 30 minutes; other: 1 hour and 10 minutes

Cornmeal, which was introduced to Italy via the Orient, is commonly used in baked goods like this almond cake and the well-known polenta cake. This cake has a flavorful addition of orange juice-soaked raisins. Top each slice with 1 tablespoon fat-free whipped topping and 2 tablespoons fresh raspberries for a stunning presentation.

Yield: 8 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 264
  • Fat: 10.4g
  • Saturated fat: 4.7g
  • Protein: 4.8g
  • Carbohydrate: 39.8g
  • Fiber: 1.2g
  • Cholesterol: 120mg
  • Iron: 1.7mg
  • Sodium: 234mg
  • Calcium: 104mg

Ingredients

  • 1/4 cup orange juice
  • 1/2 cup raisins
  • 1/2 cup yellow cornmeal
  • 1/2 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1/4 cup marzipan (almond paste), cut into small pieces
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar, sifted
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup low-fat vanilla yogurt
  • Cooking spray
  • 1 1/2 teaspoons powdered sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Microwave juice in a small bowl at HIGH 30 seconds or until hot. Add raisins. Let stand 10 minutes; drain.
  3. 3. Combine cornmeal, flour, and baking powder in a bowl.
  4. 4. Combine butter, marzipan, and vanilla in a large bowl; beat with a mixer at medium speed until very smooth. Gradually add 1 1/4 cups powdered sugar, beating until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Add cornmeal mixture and yogurt, beating until blended. Stir in raisins. Pour batter into an 8-inch round cake pan coated with cooking spray.
  5. 5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on a wire rack. Sprinkle with 1 1/2 teaspoons powdered sugar.
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