Italian Almond Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 cup butter softened
• 0.5 cup cake flour sifted
• 2 large egg yolks 
• 2 large eggs 
• 0.3 cup vanilla yogurt low-fat
• 0.3 cup marzipan cut into small pieces (almond paste)
• 0.3 cup orange juice 
• 1.3 cups powdered sugar sifted
• 1.5 teaspoons powdered sugar 
• 0.5 cup raisins 
• 0.5 teaspoon vanilla extract 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• cake form
• microwave

Directions

1. Preheat oven to 35
2. Microwave juice in a small bowl at HIGH 30 seconds or until hot.
3. Add raisins.
4. Let stand 10 minutes; drain.
5. Combine cornmeal, flour, and baking powder in a bowl.
6. Combine butter, marzipan, and vanilla in a large bowl; beat with a mixer at medium speed until very smooth. Gradually add 1 1/4 cups powdered sugar, beating until light and fluffy.
7. Add eggs and egg yolks, 1 at a time, beating well after each addition.
8. Add cornmeal mixture and yogurt, beating until blended. Stir in raisins.
9. Pour batter into an 8-inch round cake pan coated with cooking spray.
10. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
11. Remove from pan; cool completely on a wire rack.
12. Sprinkle with 1 1/2 teaspoons powdered sugar.