Her Italian Cornmeal Cake practically jumped off the page to save the day.
In the headnote, Martha describes the cake as crumbly, and it is.
In fact, its almost like a shortbread.
Simply Recipes / Photo Illustration by Wanda Abraham / Robin Asbell
Add the cornmeal and pulse a few times to combine it with the almond flour.
Then add the sugar and all-purpose flour and process again for several seconds to mix the ingredients well.
Toss in the butter and process, stopping to scrape down the bowl after a few seconds.
Simply Recipes / Robin Asbell
The dough will start to form clumps.
Stop the machine and try squeezing the dough.
If it holds together it’s ready.
Scrape the dough into the prepared pan and pat it evenly to the edges.
It should be an even disk so it bakes uniformly.
Chill the dough for 20 minutes.
Meanwhile, set an oven rack in the center of the oven and preheat it to 400F.
Bake the cake for 25 to 30 minutes.
The edges and top of the cake will be golden brown.
Use a chefs knife to cut it into 12 wedges.
The simplicity of this cake is a thing of beauty.
Ive even made this cake vegan with plant-based butter.
Even though this is technically a cake, you might treat it like a cookie as well.
