Hearty yet moist cake for breakfast or a coffee break.
Rustic Almond Breakfast Cake
1 cup Mandelin Natural Sliced Almonds
4 oz butter, unsalted
1 cup superfine sugar
1/4 cup brown sugar
4 eggs, separated
1/2 tsp vanilla
1/2 tsp almond extract or dark rum
1 cup all-purpose flour
1-1/4 tsp baking powder
3/4 tsp. salt
1/2 cup cornmeal
2/3 cup whole milk
Grease and flour a 9x5x3-inch loaf pan.
Preheat convection oven to 325º or non-convection oven to 350º.
Toast almonds and set aside 1/4 cup. Roughly chop remaining 3/4 cup.
Cream butter and sugars. Mix in egg yolks, vanilla and almond extract or dark rum.
In a separate bowl, combine flour, baking powder, salt, cornmeal and the 3/4 cup chopped almonds.
Add milk and flour mixture alternately into creamed butter mixture until incorporated.
With a mixer, whip egg whites until stiff then fold into batter.
Pour batter into the pan and sprinkle the 1/4 cup remaining almonds on the top.
Bake for 40-45 minutes until golden brown or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
Almond Board of California