What You'll Need
3/4 cup Cornmeal
1/4 cup All Purpose Flour
2/3 cup almond meal
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter (room temperature)
3 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup Greek style yogurt
Directions
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Preheat oven to 325 degrees Fahrenheit and grease a 9” and 5” loaf pan.
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Combine cornmeal, flour, almond meal, baking powder and salt in a bowl.
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In a larger bowl, beat butter, yogurt and sugar with an electric mixer at medium speed until combined well.
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Beat in eggs 1 at a time, until blended, then add almond and vanilla extracts. Fold in cornmeal mixture into the wet mixture until just combined.
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Pour batter into the loaf pan and bake for 60 minutes or until a toothpick comes out clean. Allow the cake to cool for 5 minutes before loosening the edges with a knife then carefully transfer to a cooling rack.
Serves 6
