Fragrant with the allure of warm almond croissants on a winter morning. Fresh figs glistening under a blanket of apricot rum glaze. This simple and elegant cake is the marriage of two different recipes, one by Julia Child, the other by Giada DeLaurentis. The figs and glaze are a new addition and may be replaced with apricots and glaze or simply a dusting of confectionary sugar.
Mix and set aside:
1/2 cup fine yellow corn meal or corn flour
1/2 cup cake or all purpose flour
1 tsp baking powder
1/2 tsp salt
Beat together in separate bowl:
2 sticks of unsalted butter softened
1/2 cup almond paste
Add and beat in:
1 cup sugar
1/2 tsp vanilla extract
6 whole eggs
Continue beating until yellow, light and fluffy (about 1-2 additional minutes)
Add and beat in flour mixture a bit at a time
Pour into buttered and floured cake pan
Bake at 340 for up to an hour (40 min on convection setting) or until set and golden (toothpick comes out clean and cake doesnt jiggle)
Cook on rack, flip onto plate, brush with glaze and place figs as desired.
Glaze:
1/2 cup apricot preserves
1-2 tbsp rum
heat until thinned and brush on with pastry brush
serve alone, with whipped cream or vanilla ice cream
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