Mexican Corn Cake
Source: old magazine clipping 1 c all-purpose flour 1 c yellow cornmeal 1 c granulated sugar 1/2 c blanched almonds, toasted 3-4 min, finely ground Grated rind of 1 lemon 2 lg egg yolks, lightly beaten Juice of 1 lemon 1/2 c unsalted butter 2 tbsp confectioners' sugar Butter 8" springform pan. Heat oven to 350°F. In lg bowl, combine flour, cornmeal, granulated sugar, ground almonds & lemon rind. Add egg yolks & lemon juice to dry ingredients, mincing with fingers until texture resembles oatmeal. Work in softened butter as if you were making piecrust. This works very well in food processor. Gather dough into ball & lightly press into springform pan. Sprinkle confectioners' sugar over top & bake 35-40 min or until skewer inserted near center comes out clean. Serve at room temp, cut into wedges. 6 servings thanks to Lil "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
