Almond-Cornmeal Cake | Recipes | PBS Food

Almond-Cornmeal Cake

Recipe by Michael Procopio


Yield: 6 to 8 servings


  • 1 cup almonds blanched and without skin
  • 1/3 cup yellow cornmeal
  • 2/3 cup corn flour
  • 1/4 cup unbleached all purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 4 ounces unsalted butter
  • 3 egg yolks
  • a pinch of salt
  • powdered sugar for decoration
  • 1 pint of fresh Mission figs
  • 2-3 tablespoons of sugar (for the figs)
  • 1 teaspoon pomegranate molasses


  1. Grease with butter a 9-inch cake pan with removable bottom, lining the pan with similarly-greased parchment paper.
  2. In a Cuisinart, or whatever you wish to call yours, combine almonds, cornmeal, corn flour, all purpose flour, baking powder and salt. Pulse until the almonds are crushed sufficiently to make a fine meal.
  3. Cream butter and sugar until, well, creamy. Add yolks one at a time. The color should be roughly equivalent to that of a blinding afternoon sun.
  4. Combine the butter mixture with the flour group until well incorporated. Spread into cake pan and bake on the middle rack of a pre-heated 400° oven for about 30 minutes, or until done.
  5. Wash figs, slice into quarter segments. Toss them in sugar and molasses, but gently. Let sit for about an hour.
  6. Remove from oven. Remember to turn off your oven. Place the now-baked cake on a rack to cool. Remove from pan. Please remove the parchment paper. Dust with powdered sugar when plated.
  7. Slice cake and serve with prepared figs and sweetened cream.
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