Butter a fluted or rectangular deep mold and dust with granulated sugar. Beat the sugar and the remaining butter to a creamy consistency. Add the egg yolks, liqueur and almonds. Mix the white flour with yeast, cornmeal and vanilla, then sift into a mixing bowl.
Combine the sifted ingredients with the mixture. Add the whole eggs and knead into a smooth dough. Pour into the mold and bake at about 350ºF for 50 mins. Let cool, remove from mold and sprinkle with sugar before serving.
Note:
It will keep for several days wrapped in aluminum foil. |
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