Almond Cake


3/4 cup unsalted butter, at room temperature

2 cups confectioners’ sugar

3 eggs

1 teaspoon vanilla extract

1/2 teaspoon almont extract

1/2 cup cornmeal

1/2 cup blanched almonds, finely ground

3/4 cup flour

2 teaspoons baking powder

1 teaspoon salt


  1. Preheat oven to 375 degrees.  Butter and flour a bundt cake pan.
  2. In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Mix in vanilla and almond extracts.  Stir in cornmeal and ground almonds.  In a separate bowl, sift together flour, baking powder, and salt.  Gradually fold into the mixture.
  3. Bake about 30 to 50 minutes, until a skewer inserted into center of cake comes out clean.  Cool in pan on wire rack 10 minutes;  unmold onto rack and finish cooling.
  4. Dust cooled cake with confectioners' sugar.  Serve with strawberries in light syrup and whipped cream.
© Richard Bird 2019