1 Vanilla bean; very finely
— minced OR
1/2 ts Pure vanilla extract
1 c Granulated sugar
3/4 c Unsalted butter; softened
— (that is 1-1/2 sticks)
3 lg Eggs; separated
1/2 c Blanched almonds; very
— finely ground
3 tb Fresh orange juice
1/2 c Yellow cornmeal
1/2 c All-purpose flour
1 ts Baking powder
2 tb Potato starch OR arrowroot
Confectioners’ Sugar (opt.)
“This is a lovely light citrusy cake that keeps well. Serve it with
sherbet or lightly sweetened berries. Makes 8 – 10 servings.”
Lightly butter and flour 9-inch round cake pan. Put minced vanilla and
sugar in blender; blend until vanilla is completely pulverized. (If using
extract, add later with orange juice.)
In medium mixing bowl cream butter until light and fluffy. Using a sifter
to hold back any pieces of vanilla bean that didn’t disintegrate, slowly
sift vanilla and sugar into butter a little at a time, beating
continuously. Add egg yolks, one at a time, beating after adding each.
Stir in almonds and orange juice (and vanilla extract, if using). Stir in
cornmeal, blending thoroughly. Set cornmeal mixture aside.
Mix flour, baking powder, salt and potato starch; place in sifter and set
In separate bowl beat egg whites to stiff peaks. Stir in about 1/4 of egg
whites into batter, then sift about 1/3 of flour mixture over it. Fold
flour into batter. Continue adding egg whites and flour twice more, foling
after each addition and ending with remaining egg whites.
Pour batter into prepared cake pan and bake in preheated 325=F8 oven 30 ~
35 minutes or until cake is golden brown and springs back to the touch.
Cool on rack. Remove from pan.
If using, sift a little confectioners’ sugar over top before serving.
Nutrients per serving: calories 313, protein 4g; carbohydrates 34g; total
fat 18g (saturated 10g), 52% of calories; cholesterol 102mg; sodium 84g.
SOURCE: Nancy Harmon Jenkins is the author of “The Mediterranean Diet
Cookbook”, Bantam Books. She teaches at food writing and history at
typed by teri chesser 7/95 posted NC 3-97