Chardonnay and Cornmeal Cake


1 1/2 cups flour 4 tsps baking powder 1/2 tsps salt 2/3 cups coarse yellow cornmeal 2/3 cups slivered almonds 1/2 cup butter diced 1 cup sugar 2 eggs lightly beaten 1 cup white wine

Nutritional information

No nutrition information available


Heat the oven to 350 degrees. Butter a 9-inch springform pan. Line the base with a round of parchment and brush again with butter. Sprinkle the pan with flour, discarding the excess. Stir the flour with the baking powder and salt into a food processor. Add the cornmeal, almonds, butter and sugar. Work the mixture, using the pulse button until it forms crumbs that start to clump together, about 30 seconds. Add the eggs and wine and pulse just until smooth. Pour the batter into the cake pans, and bake until the cake starts to shrink from the sides of the pan and springs back when lightly pressed with a fingertip, 45 to 55 minutes. Let cake cool in the pan about 10 minutes, then turn it onto a wire rack to cool completely.