by Sarah Steimer
- 1/2 cup (one stick) unsalted butter, melted
- 1 1/4 cups confectioners’ sugar
- 3/4 cup whole blanched almonds OR slivered almonds
- 1/2 teaspoon baking powder
- 3/4 cup cornmeal
- 6 egg whites
- 1/3 cup sugar
- 3/4 cup rhubarb compote (recipe here)
In a food processor or blender combine the almonds, cornmeal, confectioners’ sugar and baking powder. Process until the almonds are finely ground, about one minute.
In a medium bowl or the bowl of an electric mixer, beat the egg whites until they are quite stiff, about three minutes. Slowly add the sugar. Beat for one additional minute. Add the tepid melted butter and beat gently to combine – BE GENTLE. I don’t think I was gentle enough.
Add the almond and cornmeal mixture in two batches and mix gently only until combined. Do not overmix.
Spread the batter in a buttered, 8×8-inch baking pan, and dollop the rhubarb compote on top. With a spoon, press down through the rhubarb compote gently to swirl it into the batter. Be gentle, as you do not want to deflate the egg whites.
Bake the cake at 350 degrees until it is golden brown and a knife inserted into the middle comes out clean, about 30 to 35 minutes.
Serve with additional compote.
Recipe: A little Zaftig
Photo: Sarah Steimer