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.
No. 14 / Fall 2020