Almond Cornmeal Loaf
Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan. Cream 8 tablespoons butter, ¼ cup almond flour, and ¾ cups orgeat syrup. Add 4 egg yolks and mix well. Combine 1 cup cake flour, ½ cup cornmeal, and 1 teaspoon baking powder in a separate bowl. Stir flour mixture into butter mixture. Beat 4 egg whites with a pinch of salt until they reach soft peaks. Fold whites into batter and pour it into prepared pan. Bake 40 minutes and cool completely before turning it out of the pan. For a moister cake, poke holes in the warm cake with a skewer and brush it with a bit more orgeat.
You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
LOCAL FOOD NEWS,
TO YOUR INBOX
Join the edible MAINE community!
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.
No. 14 / Fall 2020