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Almond Cornmeal Cake

Almond Cornmeal Cake


1/2 cup butter, at room temperature

1/4 cup blanched almonds, ground*

3/4 cup Torani Almond Syrup

4 eggs, separated

1 cup cake flour

1/2 cup cornmeal

1 tsp. baking powder

1/2 cup cream

1/2 tsp. salt


Preheat oven to 350 degrees. Butter and flour a 9”x5”x3” loaf pan. Cream the butter, almonds and Torani Almond (Orgeat) Syrup until well mixed. Add egg yolks and mix. Sift cake flour, cornmeal and baking powder together. Add flour mixture and cream to batter and stir well. Beat the egg whites with salt to soft peaks. Fold whites into batter and pour into prepared pan. Bake for 40 minutes. Cool on a rack. Remove from pan, slice and serve with Torani Raspberry sauce (recipe follows). Torani Raspberry Sauce: 1/2 cup Torani Raspberry syrup, 1/2 pint fresh raspberries. Heat half the berries in a pan with the syrup for 3-5 minutes. Let cool. Mix with remaining berries and serve.

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