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Rustic Almond Breakfast Cake
Nutritional Information
Nutritional analysis per serving.
Calories Fiber
Fat Cholesterol
Sat Fat Sodium
Mono Fat Calcium
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Carb Vitamin E
* total alpha-tocopherol equivalents
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Rustic Almond Breakfast Cake created by: Adapted from recipe by Cava Restaurant in Portland, OR

servings 1 loaf
ingredients
Breakfast cake:
1 cup almonds, sliced
4 oz butter, unsalted
1 cup superfine sugar
1/4 cup brown sugar
4 eggs, separated
1/2 tsp vanilla
1/2 tsp almond extract or dark rum
1 cup all-purpose flour
1 1/4 tsp baking powder
3/4 tsp. salt
1/2 cup cornmeal
2/3 cup whole milk

preparation
1. Grease and flour a 9-by 5-by 3-inch loaf pan.
2. Preheat convection oven to 325ºF or non-convection oven to 350ºF.
3. Toast almonds and set aside 1/4 cup. Roughly chop remaining 3/4 cup.
4. Cream butter and sugars on medium speed.
5. Once creamed, add egg yolks, vanilla and almond extract or dark rum while mixing on low speed.
6. In a separate bowl, combine flour, baking powder, salt and cornmeal.
7. Add milk and flour mixture alternately until incorporated.
8. pour batter into pan and bake in the preheated oven for 20 to 25 minutes or until a toothpick is drawn cleanly.
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