Ingredients

Makes one 4 x 8-inch loaf

　　1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan

　　1 cup cake flour (not self-rising), plus more for the pan

　　1/3 cup almond paste (3 1/4 ounces)

　　2/3 cup plus 1 1/2 tablespoons sugar

　　1/3 teaspoon pure vanilla extract

　　1/3 teaspoon pure almond extract

　　2/3 cup heavy cream

　　4 large eggs, room temperature, separated

　　1/2 cup coarse cornmeal (polenta)

　　1 teaspoon baking powder

　　1/4 teaspoon salt

　　

Step 1

Preheat the oven to 350°F with a rack in the lower third. Butter an 8 × 9 4-inch loaf pan; dust with flour, and tap out excess. In the bowl of an electric mixer, cut the almond paste into 2/3 cup sugar with 2 forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.

　　

Step 2

In a medium bowl, whisk together the extracts, cream, and egg yolks. With the mixer on medium, gradually add the cream mixture to the butter mixture. In a small bowl, stir together the flour, cornmeal, baking powder, and salt. Sift half the flour mixture over the butter mixture, and fold to combine. Fold in the remaining flour mixture.

　　

Step 3

In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed to stiff peaks, 2 to 3 minutes. Fold into the batter.

　　

Step 4

Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If the top begins to brown too much, cover loosely with foil. Let cool before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.